Method

1. Heat the oil in a large casserole pot over a medium heat.
2. Gently fry the onion, garlic and ginger for 5-6 minutes until they start to soften.
3. Add the ground coriander and cumin and fry for a few minutes.
4. Add the harissa paste (or chilli powder), stir and fry for another few minutes.
5. Add the sweet potato and carrots, turn the heat down and cook, stirring regularly for 5-10 minutes.
6. Add the tomatoes, courgettes, peppers, chickpeas and stock. Then season to taste.
7. Bring up to a simmer and add the apricots.
8. Put the lid on the pot and simmer on a low heat for 50 minutes or until the vegetables are tender.