1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
400g can chopped tomatoes
2 small handfuls soft dried apricots
2 tsp honey
If you want to use a slow cooker...
Give this Moroccan one pot some extra time. Mix the vegetables, oil, spices, tomatoes, apricots and honey in your slow cooker, cover and cook on Low for 6-8 hours until the veg is tender.
Heat oven to 200C/fan 180C/gas 6. Scatter
the veg over a couple of baking trays, drizzle
with half the oil, season, then rub the oil over
the veg with your hands to coat. Roast for
30 mins until tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil
for 1 min – they should sizzle and start to smell
aromatic. Tip in the tomatoes, apricots, honey
and a can of water. Simmer for 5 mins until
the sauce is slightly reduced and the apricots
plump, then stir in the veg and some seasoning.
Serve with couscous or jacket potatoes.