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