Roast vegetable and chickpea tagine

1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Combine rapeseed oil and ground spices in a small dish.
2. Place shallots, red pepper, sweet potato and carrots in a medium non-stick roasting tin. Add oil mixture to vegetables; toss together to mix well. Shake tin to level vegetables into a single layer.
3. Roast in oven for about 25 minutes or until vegetables are tinged brown and almost tender, stirring once or twice. Add tomatoes, stock (the amount you add depends on juiciness of tomatoes), chickpeas and apricots to roasting tin; stir to mix. Cover with foil; roast in oven for a further 15–20 minutes or until hot and bubbling, stirring once.
4. Sprinkle over chopped coriander (if using); serve on its own or with cooked brown rice, bulgur wheat, wholemeal bread or some baked potatoes..

Cook's tips

• For a packed lunch, cook the tagine as above, then cool, transfer to an airtight container and refrigerate.
• Reheat gently in microwave, on hob or in moderate oven until piping hot, before serving.
• You may need to add a little extra stock too.