There’s something special about a Tagine, especially at this time of year. Maybe it’s the coziness of the spices, mixed with the sweet fruitiness of the apricots or maybe it’s just the colour. I’m drawn to food that looks like it will warm you from the insides out.

Serves 4.

Low calorie cooking spray
1 onion, finely chopped
3 garlic cloves, minced
Thumb size piece of fresh ginger, grated
1 tsp cinnamon
1 tsp cumin
2 tbsp Harissa paste
150g sundried tomatoes, drained of oil
2 aubergines, chopped into large chunks
100g dried apricots, sliced in half
300ml passata
250ml vegetable stock
Juice and zest of ½ lemon
400ml tin chickpeas, drained
Toasted flaked almonds and fresh mint to serve (optional)

Spray a large, shallow, lidded pan with cooking spray and sauté the onions for a few minutes until they start to soften. Add the ginger, garlic, cinnamon and cumin and stir through until fragrant.

Stir in the harissa paste and if necessary a dash of water to free up all the spices.

Add the sundried tomatoes and the aubergine and mix really well to coat everything with the harissa and spice mixture. Put the lid on and cook over a low heat for 5-10 minutes.

Add the apricots, the passata, the lemon juice and the vegetable stock to the pan and bring to the boil.

Reduce the heat, replace the lid and cook for 30 minutes until the aubergine in soft and silky. Add the drained chickpeas, stir, replace the lid and simmer for another 10-15 minutes.

Serve with couscous or rice with the lemon zest and chopped mint on top.