Warming Moroccan Vegetable Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalks off your aubergine[s] and cut in half lengthways then slice into half moons

Deseed your red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Add the chopped aubergine and red pepper to a tray

Drizzle with olive oil and season with a pinch of salt and give it a good mix up

Put the tray in the oven for 25-30 min or until everything is cooked through

Meanwhile, peel and finely chop your red onion[s]

Chop your cherry tomatoes in half

Boil a kettle

Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped red onion and cook for 5-6 min or until softened

Once the onion has softened, add your ground coriander and ground cumin to the pan with your tomato paste and cook for 1 min or until fragrant

Meanwhile, dissolve 1/2 [1] vegetable stock cube in 300ml [390ml] [500ml] boiled water

Once fragrant, add the chopped cherry tomatoes, vegetable stock and harissa paste (Can't handle the heat? Go easy!) and cook for 5-10 min until reduced to a thick sauce

Drain and rinse your chickpeas

Once the sauce has thickened add the drained chickpeas and cook for a further 2-3 min until combined

Add the roasted aubergine and peppers to the chickpea stew and give everything a good mix up (making sure to reserve the tray) – this is your Moroccan vegetable stew

Add your flaked almonds to the reserved tray and return the tray to the oven for 3-5 min or until golden

Meanwhile, strip your mint leaves from their stems and chop them roughly