Ingredients

1 red pepper, deseeded and thickly sliced
1 onion, chopped
1 small butternut squash, peeled, deseeded and cut into bite-sized pieces
2 courgettes thickly cut
14 dried apricots
1 kg/ 35oz of fresh, skinless, blended tomatoes
400g can chickpeas in water, rinsed and drained
2 tsp honey
2 tbsp of coconut oil,
2 garlic cloves, crushed
Cooked millet grain (I use 250g/ 8oz cooked millet for 2 servings)

Spices

2 tsp paprika
1 tsp ground ginger
1 tsp ground cumin
salt and freshly ground black pepper
1 tsp harissa paste
handful of fresh mint or coriander

Preparation:

Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and black pepper. Heat the coconut oil in a frying pan, then fry the spices and garlic for about one minute. Add the blended tomatoes, honey and harissa paste, then bring to a boil. Spread the sauce over the vegetables, cover with the lid and cook on high for four hours. Season to taste with salt and black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little more honey, Serve with millet grain. I also served with simple carrot salad.