1 tablespoon olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
1 large parsnip, peeled, cut into 8cm lengths
300g sweet potato, peeled, cut into 2cm pieces
300g butternut pumpkin, peeled, cut into 2cm pieces
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/2 teaspoon ground saffron
1 teaspoon each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 pitted dates
2 tablespoons honey
2 tablespoons chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Harissa and couscous, to serve (optional)
1.Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.
2 Add carrot, parsnip, sweet potato, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.
3 Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.
4 Scatter with herbs and almonds. Serve with harissa and couscous, if desired