• 1 red onion, chopped
• 2 garlic cloves, chopped fine
• A little olive oil
• ½ tsp ground cumin 
• ½ tsp ground coriander 
• ½ tsp ground cinnamon
• 1 red pepper , seeded and chopped
• 1 courgette , chopped
• 1 aubergine, chopped
• 4 vine tomatoes , chopped
• 400 g tin chickpeas, rinsed and drained
• 250 ml vegetable stock 
• 2 tbsp harissa 
• flat-leaf parsley chopped to serve (optional)
• handful prunes & apricots (optional)

Fry the onion and garlic in 1-2 teaspoon of olive oil for 5 minutes. Add the spices and fry for a minute. Add the chopped veg, and fry for 8-10 minutes until they’re coated in the spices and take on some colour.

Add the chickpeas, stock and harissa. Add the apricots and / or prunes if you like a sweeter touch to the tagine. Season and simmer for 15-20 minutes until the vegetables are tender. Serve with couscous, or pita.

This tagine tastes just as good the next day so leftovers can be kept in the fridge.