Instructions

1. Heat olive oil in large casserole dish or tagine over medium heat, add onions and sauté until translucent. Add garlic and spices and cook for further 2 minutes until fragrant. Add dried apricots, butternut and sweet potato and toss until evenly coated with spices. Pour in enough water to just about cover vegetables and add tomato paste. Bring to a simmer, cover and leave to cook for about 20 minutes, just until sweet potato is nearly fork tender.
2. Carefully stir in green beans and chickpeas, increase heat and simmer for further 10 – 15 minutes until green beans are tender. Taste for seasoning and add more salt if needed.
3. Scatter with fresh herbs and toasted almond flakes and serve with Greek style yoghurt and extra flaked almonds on the side. Best served with couscous or bulgur wheat.
4. Will keep well for 2 days in the fridge.