INGREDIENTS

¼ cup olive oil, more for later2 medium onions, peeled and chopped8-10 garlic cloves, peeled and chopped (I used crushed garlic)2 large carrots, peeled and chopped2 large potatoes, peeled and cubed1 large sweet potato, peeled and cubedSalt1 tablespoon Harissa spice blend1 teaspoon ground coriander1 teaspoon ground cinnamon½ teaspoon ground turmeric2 cups canned tomatoes½ cup heaping chopped dried apricot1 litre (or as required) vegetable stock2 cups cooked chickpeas juice of 1 fresh lemon (or lemon juice)Handful fresh parsley leaves (can omit)

METHOD

1. In a large pot, heat olive oil over medium heat and add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.4. Add tomatoes, apricot and stock. Season again.5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.6. Stir in chickpeas and cook another 5 minutes on low heat.7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.8. Transfer to serving bowls and top each with a generous drizzle of olive oil. Serve hot with your favorite bread, couscous (ideally), or rice.

INFO & TIPS

Great way to use leftover veggies
Ideal for Veg Monday!

Adapted from: www.themediterraneandish.com