Aromatic Vegetarian Tagine

Heat the olive oil in a large tagine or heavy-based pan. Add the onion and garlic, cooking until softened.

Stir in the cumin, coriander, cinnamon, and ginger, cooking for another minute until fragrant.

Add the chopped tomatoes, chickpeas, carrots, sweet potato, courgette, and bell pepper to the pan.

Pour in the vegetable stock and bring to a simmer. Cover and cook on low heat for 30 minutes.

Add the dried apricots and continue to simmer for another 10 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with fresh coriander and flaked almonds.