“I love the rich, fiery flavours of a Moroccan-style tagine, and this vegan version is a hearty dish that even meat-eaters will love,” says Howells. “You can find ras el hanout spice mixture in most supermarkets, and any you don’t use in this recipe can be used as a rub for various meats. If you can find gluten-free couscous, you’ll get the authentic style of this dish; if not, quinoa or rice work very well too. Be warned – this tagine packs a fiery punch!”

Ingredients

3 tbsp olive oil

2 aubergines, cut into 2.5cm chunks

1 red onion, finely diced

3 tsp chopped garlic

1 red pepper, deseeded and chopped

1 yellow pepper, deseeded and chopped

1 x 400g tin chickpeas, drained

2 tbsp ras el hanout

2 x 400g tins chopped tomatoes

200ml gluten-free vegetable stock

100g dried apricots, halved

Handful of fresh coriander leaves, for sprinkling (optional)

Method

Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6.
Place a flameproof tagine or casserole dish over a medium–low heat and add the oil. Once hot, add the aubergine and fry for 8–10 minutes, until browned on all sides.
Stir in the onion and garlic and fry for 2–3 minutes, stirring well, then add the peppers and fry for another 2–3 minutes.
Add the chickpeas to the pan, sprinkle over the ras el hanout and stir well, frying for another 30 seconds.
Add the tomatoes, stock and apricots, mix well and bring to the boil. Cover with a lid and place in the oven for 30 minutes. Stir well and return to the oven, without a lid, for another 10–15 minutes. Meanwhile, make the couscous, quinoa or rice.
Remove the tagine from the oven, mix well and sprinkle with fresh coriander if you wish.
Serve with gluten-free couscous, quinoa or rice.

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