vegetable and chickpea tagine

Serves: 4

Ingredients:
1 tablespoon oil
2 cloves garlic, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon chilli powder
450g mixed vegetables cut into bite-sized pieces - one large courgette, two medium carrots and one medium aubergine
100ml low-sodium vegetable stock
400g tin chickpeas, drained and rinsed
100g dried apricots
400g tin chopped tomatoes
1 teaspoon harissa paste
2 tablespoons fresh coriander, chopped, to garnish
freshly ground black pepper

Method:
heat the oil in a non-stick pan. add the garlic, cumin, ginger and chilli powder, fry for 2 minutes until the spices are fragrant.
add the vegetables to the pan and continue to fry for 2-3 minutes.
pour over the stock and add the chickpeas, apricots and tomatoes, bring to the boil and simmer for 10-12 minutes, until the vegetables are just tender.
stir in the harissa paste and season with plenty of black pepper.
serve the vegetables over freshly prepared couscous, sprinkle with coriander and serve.