Chickpea tagine with apricots

Heat the oil in a large casserole dish, over medium heat. Fry the onion, garlic, and ginger, until softened.

Add the spices and stir well.

Add the aubergine and chopped tomatoes and cook for 3mins before adding the courgette and peppers.

Pour in the vegetable stock, and season with salt and pepper. Bring to a boil, reduce the heat, and then add the chickpeas. Pop the lid on the casserole dish, leaving a small gap to help reduce the liquid. Simmer for 40mins.

Just before serving, heat the coconut oil in the small, non-stick frying pan, over medium heat. Add the apricots, and sprinkle with cinnamon. Fry until softened and slightly charred.

Serve topped with apricots, parsley, and slivered almonds.