A recipe collaboration with the British Heart Foundation
• 4 tsp rapeseed oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 6 small shallots, halved
• 1 red pepper, deseeded and cut into chunks
• 225g (8oz) sweet potato, peeled and cut into small chunks or wedges
• 2 carrots (about 225g/8oz total/unprepared weight), sliced
• 227g (8oz) can chopped tomatoes in rich natural juice
• 200–225ml (7–8fl oz) hot home-made or reduced-salt vegetable stock
• 115g (4oz) canned chickpeas in water (drained weight), drained and rinsed
• 4–6 ready-to-eat dried apricots (about 25g/1oz), halved
• Chopped fresh coriander, to garnish (optional)
1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Combine rapeseed oil and ground spices in a small dish.
2. Place shallots, red pepper, sweet potato and carrots in a medium non-stick roasting tin. Add oil mixture to vegetables; toss together to mix well. Shake tin to level vegetables into a single layer.
3. Roast in oven for about 25 minutes or until vegetables are tinged brown and almost tender, stirring once or twice. Add tomatoes, stock (the amount you add depends on juiciness of tomatoes), chickpeas and apricots to roasting tin; stir to mix. Cover with foil; roast in oven for a further 15–20 minutes or until hot and bubbling, stirring once.
4. Sprinkle over chopped coriander (if using); serve on its own or with couscous, wholemeal bread or some baked potatoes.