Vegetable and chickpea tagine

• Serves 4
• Preparation Time:- 15 minutes
• Cooking Time:- 30 minutes

• Ingredients
• 1 tablespoon olive oil
• 1 red onion thinly sliced
• 2 garlic cloves crushed or finely chopped
• half a teaspoon of ground cumin
• 1 tablespoon harissa
• 125g dried apricots roughly chopped
• 2 large carrots peeled and thickly sliced
• 1 red pepper cored, deseeded and roughly chopped
• 400ml boiling vegetable stock
• 410g can chickpeas, drained
• salt and freshly ground black pepper
• 225g cherry tomatoes, sliced in half
• 2 tablespoons roughly chopped coriander
• brown basmati rice to serve

• Method
• Heat the oil in a large saucepan
• Add onion and cook for 5 minutes or until beginning to soften
• Add the garlic, cumin and harissa and cook for a further minute
• Add the apricots and all the vegetables to the pan and stir
• Pour over the stock and bring to the boil
• Season to taste, cover and simmer for 15 minutes
• Add the chickpeas and cherry tomatoes and cook for a further 10 minutes or until the vegetables are just tender
• Stir in the coriander and serve with brown rice