Winter Vegetable Tagine

Method

1

Heat the oil in a large saucepan and fry the onions over medium-low heat for 5 minutes or until soft and transparent. Add the garlic, tomato purée and harissa paste, and stir for a minute.

2

To this, add the carrots, parsnips, potatoes, and sweet potatoes, fry for a further few minutes before adding the stock and cinnamon, and bringing to a simmer. Cover and cook for 30 minutes, until the vegetables are tender. Then stir in the chickpeas, tomatoes, apricots and coconut honey, and cook for a further 15 minutes.

3

Season to taste with salt and pepper and serve sprinkled with plenty of fresh parsley, and with a side of couscous.

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