Added half a can of Goya chickpeas. Why not the whole can? I’m afraid I put them in too early, and they’ll get all mushy. And the last time I used the tajine (the only time), the liquid really got all absorbed more, and more quickly than I thought.

Also squeezed in a couple of inches of anchovy paste from a tube.

I’m sure that my constant lifting up the lid to look isn’t helping.