Warm everyone up with this winter vegetable stew that’s baked in the oven. Really easy and full of exotic flavours with the sweetness from the apricots. Really delicious.
4-5 carrots sliced lengthways
4-5 shallots peeled
1 aubergine cubed
100g unsulphured dried apricots, chopped
4-5 baby courgettes or two large ones cut into spears
250 ml vegetable stock
1 big pinch of saffron fronds
A tin of chick peas and the water they come in
4 tablespoons of olive oil
A few bay leaves
1/2 teaspoon each of ground ginger, turmeric, chilli flakes and smoked paprika
Salt to taste
1 teaspoon of Harissa
A small handful of chopped parsley (optional)
Preheat the oven to 190°C.
Put everything into a largish deep roasting pan, except the parsley.
Bake for 45 to 60 minutes, gently stirring several times, till the vegetables are tender. Sprinkle with chopped parsley.
I serve it on couscous with some yogurt (soya) with a crushed garlic clove mixed in.