This is delicious! Easy to cook and full of wonderful textures, delicious flavours and vibrant colours.

Serves 4

Pinch of saffron
Low calorie cooking spray
2 garlic cloves, thinly sliced
1 tbsp Lazy Ginger
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp Ras el Hanout
1 tbsp tomato purée
1kg mixed vegetables *see note

1 x 15-ounce can chickpeas
100g dried apricots, halved
Seasoning

Small bunch mixed fresh herbs, such as dill, mint or Italian parsley
Handful of toasted flaked almond (optional)
lemon wedges to serve

* Note – I used up everything leftover in my fridge; 1 aubergine, 1 red onion, 1 courgette, 1/2 of red, yellow and orange peppers, cherry tomatoes and mushrooms. The peppers I chopped but I also left some long strips to add to the look and texture. You could use carrots, butternut squash, sweet potatoes etc. This is a great end of week/clear out the fridge recipe!!

Place the saffron in a bowl and cover with 2 cups boiling water to infuse.

Spray a large, lidded pan with cooking spray and place over a medium heat. Add the garlic, ginger, cumin, cinnamon, Ras el Hanout and tomato purée and sauté, stirring regularly, until it starts to caramelise, about 2 minutes. Slowly add the saffron water and saffron strands.

Add the vegetables to the pan and stir through then add the chickpeas (juices and all) and apricots, then season with salt and pepper. Bring to a boil, cover, reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes.

Serve with couscous, rice or pearl barley, pouring the juices over the vegetables and grain, then top with the herbs and flaked almonds and add the lemon wedges.