Ingredients: –

• 1 sweet potato (approx. 300g/10 ½ oz, peeled and cut roughly 2cm ¾ in chunks)

• 1 aubergine, (cut roughly 2.5cm/ 1in chunks)

• 2 courgettes (halved lengthways, sliced into 2cms/ ¾ in half-moons)

• 1 red pepper, (stalk removed, cut roughly, 2.5cm/2 in chunks)

• 3 tbsp mild olive oil

• 1 small onion, (thinly sliced)

• 4 garlic cloves, (thinly sliced)

• 1tsp ground coriander

• 1 tsp ground cumin

• 400g tin chopped tomatoes

• 1 tbsp harissa paste

• 2tbsp clear honey

• 200ml/7floz of cold water

• 100g/ 3 ½ oz ready to eat dried apricots, (halved)

• 400g tin of chickpeas, (rinsed & drained)

• Handful of coriander leaves, (chopped)

• Salt & pepper (to taste)

Method: –

1. Preheat the oven to 190c/170c fan/ gas 5

2. Mix the sweet potato, aubergine, courgette, and red pepper, in a large bowl. Drizzle over 2 tbsp of olive oil, mix to coat, season generously with salt & pepper.

3. Heat a large non-stick frying pan over a high heat, when the pan is hot, add the vegetables in batches, and fry, turning regularly, for 2-4 mins, or until lightly brown.

4. Heat the remaining oil, in a lidded casserole over a med heat. Add the onions and fry for 3-5 mins, stirring regularly. Add the garlic, ground coriander, and cumin, and fry for 1-2 mins stirring frequently.

5. Stir in the chopped tomatoes, harissa paste, honey, apricots, & chickpeas, until well combined. Add the vegetables and cook for 2-3mins.

6. Cover and transfer to the oven. Cook for 30mins, stir in 200ml/7floz of cold water, until well combined, and return to the oven, covered for another 15mins, or until the tagine is thick and the vegetables are tender.

7. Sprinkle the tagine with the chopped coriander and serve with rice.