A Very Good Tagine
From: Jude

This healthy Moroccan tagine is delicious, with chickpeas, sweet potatoes and apricots. Even though I cook for two I make the full amount because, as with many such dishes, the leftovers are scrummy the next day. Originated with WW, developed by me ;) Spices are dried and ground, as tis winter - add more/less of them as pleases you.

SERVES 4

• 1 onion
• 4 closed-cup mushrooms
• 10 ounces sweet potatoes
• 400 g canned tomatoes
• 150 g cherry tomatoes, halved
• 2 1/2 ounces dried apricots
• 400 g chickpeas, well drained
• 1 tablespoon tomato puree
• 1 tablespoon coriander
• 1 tablespoon cinnamon
• 1/2 tablespoon cumin
• 1/2 tablespoon garlic powder
• 1 pinch hot chili powder
• 200 ml vegetable stock
• cooking spray

Chop the onions, mushrooms, cherry tomatoes, apricots, and dice the sweet potato into small pieces.

Spray a pan with spray oil, fry the mushrooms and onions for a few minutes on a high heat.

Add everything else, then reduce heat and simmer for at least 1hr (longer if you've got the time, it gets better!).