Heat half of the oil in a saucepan over medium heat. Add carrots, sweet potatoes, fennel, shallots, bay leaf, spices and hot sauce, and sauté for 3 minutes, or until vegetables are beginning to soften.
Stir in stock, tomatoes with their juice, peppers, cauliflower and garlic and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Stir in zucchini and transfer half of the mixture into another saucepan.
Add all but 1/4 cup/50 mL of the chickpeas to one pan for the vegetarians. Add the cooked beef and remaining chickpeas to the other pan. Simmer for 10-15 minutes, or until thickened slightly. Season, to taste, with salt and pepper. Serve the garnishes in small bowls.
Tip: Tagine is the name given to a fragrantly spiced stew, as well as to the earthenware conical-shaped pot used to cook this dish in. You can have the tagine without owning a traditional tagine. As with all stews, you can play with the ingredients. Chicken could be substituted for the beef, and use whatever vegetables you have on hand.