Spicy Vegetable Tagine

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 mins

4 - carrots

3 medium-sized - parsnips

3 - red onions

2 - red bell peppers

2 tablespoons - olive oil

- salt and pepper

1 teaspoon - ground cumin

1 teaspoon - paprika

1 teaspoon - cinnamon

1 teaspoon - mild chilli powder

14oz can - chopped tomatoes

1 handful - soft dried apricots

2 teaspoons - honey

Peel the carrots and the parsnips and cut into bite-size chunks. Peel the onions and cut into wedges. De-seed the peppers and cut into chunks.
Scatter the vegetables over a large baking tray (or two smaller ones), drizzle with half the oil, season well with salt and freshly ground black pepper, then rub the oil over the vegetables using your hands to coat well (use a little extra oil if necessary). Roast in a preheated moderately hot oven (Mk 6 - 4000ºF - 200ºC) for 30 minutes until the vegetables are tender and beginning to brown.
Meanwhile, fry the spices in the remaining oil for 1 minute (they should sizzle and start to smell aromatic). Add the tomatoes, apricots, honey and, using the tomato can as a measure, a can of water. Bring to the boil, then simmer for 5-7 minutes until the sauce is slightly reduced and the apricots have become plump, then stir in the vegetables from the oven. Check the seasoning and serve hot with couscous or Jacket Potatoes.