Spiced vegetable tagine recipe
 This full-flavoured tagine is a cheap, healthy way of getting extra vegetables into your family's diet. This dish is suitable for freezing; in fact, freezing will intensify its flavour. This meal, if served as five portions, provides 299kcal, 9g protein, 41g carbohydrate (of which 24g sugars), 9g fat (of which 1g saturates), 11g fibre and 0.1g salt per portion. 1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks1 aubergine, cut into roughly 2.5cm/1in chunks2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks3 tbsp mild olive oil or sunflower oil1 small onion, thinly sliced4 garlic cloves, thinly sliced1 tsp ground coriander1 tsp ground cumin400g tin chopped tomatoes1 tbsp harissa paste2 tbsp clear honey100g/3½oz ready-to-eat dried apricots, halved400g tin chickpeas, rinsed and drainedhandful chopped fresh coriander, to garnishsalt and freshly ground black pepper 1 sweet potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks 1 aubergine, cut into roughly 2.5cm/1in chunks 2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons 1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks 3 tbsp mild olive oil or sunflower oil 1 small onion, thinly sliced 4 garlic cloves, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 400g tin chopped tomatoes 1 tbsp harissa paste 2 tbsp clear honey 100g/3½oz ready-to-eat dried apricots, halved 400g tin chickpeas, rinsed and drained handful chopped fresh coriander, to garnish salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper. Mix the sweet potato, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice. Recipe tips Make sure the pan is properly hot before you cook the vegetables - otherwise they will take too long to brown and turn mushy. To freeze this dish allow it to cool completely, then pop in a freezer-proof container. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge then reheat in a suitable dish in the microwave until piping hot throughout, stirring at least once.