Vegetable tagine with chickpeas and apricots

A lively, balanced vegetarian dinner - add some cous cous and the harissa and have yourself an instant feast. At the base of the tagine is a fresh herb and spice chermoula paste,which we cook cook till fragrant before adding a host of vegetables - celery, carrot, red peppers, onions, tomatoes, chickpeas - and cooking on till they're tender.  The final notes of salty, sour and sweet that make this distinctively North African come from the addition of black olives, lemon juice, dried apricots, honey and fresh coriander. Reheat very gently until piping hot. Defrost before reheating.

carrots, celery, capsicum, vegetable stock, chickpeas, tomatoes, honey, lemon juice, olives, parsley, coriander, dried apricots, garlic, cumin, paprika, turmeric, chilli, salt, olive oil.

Serve on its own with cous cous and the harissa (below) or as part of a spread with the lamb and quince tagine.