- STEP 1
Preheat the oven to 190C/170C Fan/Gas 5.
- STEP 2
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.
- STEP 3
Heat a large, non-stick frying pan over a high heat. WHEN the pan is HOT, add the vegetables in batches. Fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
- STEP 4
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.
- STEP 5
Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2-3 minutes.
- STEP 6
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.
- STEP 7
Sprinkle the tagine with the chopped coriander and serve with freshly cooked couscous or rice.