Vegetarian slow-cooker meals can sometimes lack the deep flavour of meat-based dishes, which is why I love taking a few extra minutes to saute the base ingredients first. This step creates a richness and depth that completely transforms the final result. After that, the slow cooker takes over, leaving you with a beautifully hearty, warming meal packed with vegetables, spices and comforting flavour.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 brown onion, finely diced
• 2-3 garlic cloves, finely chopped
• 1 tbsp ras-el-hanout or Moroccan seasoning
• 1 tbsp harissa paste
• splash of vegetable stock or water
• 1 large sweet potato, cut into 3cm pieces
• 400g can chickpeas, drained and rinsed
• ½ cauliflower, cut into florets
• 1 red capsicum, roughly diced
• 2 tbsp tomato paste
• 400g canned diced tomatoes
• 175ml vegetable stock
• 110g dried apricots, roughly chopped
• 1 tbsp honey
• 2 zucchini, sliced into rounds

TO SERVE

• fresh coriander leaves - fresh mint leaves
• Greek yoghurt
• flatbread, optional

Method

• Step 1- Place a large frying pan over medium-high heat and add the olive oil. Add the onion and cook for 4-5 minutes until softened.

• Step 2- Add the garlic and Moroccan seasoning and cook for another minute until fragrant. If the pan starts catching on the bottom slightly, add a splash of vegetable stock or water to help lift the flavour.

• Step 3- Stir through the harissa paste and sweet potato and cook for 2-3 minutes, coating the vegetables in the spices.

• Step 4- Transfer the contents of the pan to the slow cooker. Add the chickpeas, cauliflower, capsicum, tomato paste, diced tomato, vegetable stock, apricots and honey. Mix well.

• Step 5- Place the lid on and cook on high for 3 hours. Then add the zucchini and stir through gently. Continue cooking for another hour until all the vegetables are tender and the stew has thickened slightly.

• Step 6- Serve topped with fresh coriander and mint leaves and a dollop of Greek yoghurt, with flatbread on the side, if desired.

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