Vegetarian Tagine

1. Preheat oven to 180°C fan bake.
2. Place kumara (diced into 1-2cm cubes), diced eggplant, courgette, capsicum (1 cm cubes) and garlic in a tagine or a casserole dish with a lid.
3. Add Barker’s NZ Apricot with Chickpea Meal Sauce and stir to combine.Place lid on and bake for 30-40 minutes, until veggies are tender but not mushy.
4. Sprinkle olives and toasted almonds over cooked tagine. Serve on couscous.

Tips

1. Looking for a delicious garnish? Try chopped fresh Italian parsley. A dollop of plain, unsweetened yoghurt and some crumbled feta cheese are also excellent additions.
2. To spice it up, add 1/2 Tbsp harissa spice blend (or 2 tsp Barker's Harissa sauce) and 1 cinnamon stick to tagine before placing in the oven.
3. If seasonal eggplant and courgette is hard to find, try removing skin and cubing a butternut.