Chickpea and Cauliflower Tagine from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 1½ tsp ground coriander
• 1½ tsp ground cumin
• ¼ tsp ground cinnamon
• 2 tsp harissa paste
• 1 red pepper, deseeded and diced
• 3 garlic cloves, finely chopped
• 1 carrot, peeled and diced
• 1 onion, diced
• 2 tbsp vegetable oil
• a handful of flaked almonds
• a handful of coriander, finely chopped, to serve
• salt and black pepper to season
• ½ tsp agave syrup
• 6 dried apricots, chopped
• 500 ml vegetable stock
• 1 × 400 g tin chickpeas, drained
• 1 small cauliflower, cut into bite-sized pieces
• 1 × 400 g tin chopped tomatoes