Ingredients

A glug of olive oil
1 red onion, peeled and diced
1 tsp ground cinnamon
½ tsp ground coriander
½ tsp cumin
1 tsp sweet smoked paprika
1 tbsp harissa paste
1 large sweet potato, cut into small pieces
1 aubergine, cut into small cubes
1 carrot, diced
1 x 410g tin of chickpeas, drained
1 x 410g tin of chopped tomatoes
2 apples, cored and diced
250ml/9fl oz vegetable stock
Salt and black pepper
Freshly chopped parsley
Couscous and flatbreads and dips of your choice, to serve

Method

1. Preheat the oven to 150°C, fan 130°C, gas 2.

2. Heat the olive oil in an ovenproof lidded casserole, add the diced onion and cook for 3-4 minutes until beginning to soften.

3. Add the spices, stir and then add the harissa paste and cook for 2 minutes more.

4. Stir in the sweet potato, aubergine, carrot, apple, drained chickpeas, chopped tomatoes and stock, give one final stir, season with salt and pepper then cover with a lid and transfer to the oven and cook for 2 hours.

5. When cooked, serve the tagine heaped into warmed bowls and sprinkled with chopped parsley with the couscous, flatbread and dips.

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