Ingredients pt 1

• 8 dried apricots (Sulphites)
• 2 x carrot
• 400g chopped tomatoes
• 1 handful of fresh coriander
• 3 garlic clove
• 1 red onion
• 2 x romano red pepper
• 2 tbsp rose harissa paste
• ½ tsp turmeric
• 160g brown rice
• 400g Moroccan falafel with red pepper & apricot

Method pt 2

1. Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the turmeric and the rice and boil for 25-30 mins, until cooked, then drain. Return to the saucepan and set aside.
2. Roughly chop the onion. Dice the peppers into 2cm squares. Cut the carrots into thin discs. Place on a lined baking tray and drizzle with 1 tbsp oil. Season with sea salt and black pepper. Bake for 20 mins. Halfway through, add the falafels to the tray and continue baking till piping hot.
3. Meanwhile, finely chop or crush the garlic. Roughly chop the apricots and coriander. Heat a medium saucepan with 1/2 tbsp oil on medium-high heat. Cook the garlic for 1-2 mins, then add the harissa (to taste) and apricots. Cook for 1 min, then add the chopped tomatoes and 100ml boiling water. Simmer for 10 mins.
4. Stir the roast veg and half the coriander through the tomato sauce. Season with sea salt and black pepper. Simmer for 2-3 mins (add a splash of water if it’s too thick). Stir the remaining coriander through the rice. Season with sea salt and black pepper.
5. Serve the tagine with the falafels and turmeric coriander rice.