I actually was organised this week and planned my weekly menu. I used a cookbook for ideas but as per usual I winged it.

So for this warming, bursting with veggies and deliciously spiced dish you will need:

Serves 4 (or 5 if serving with couscous or rice):

For tagine:

• 2 medium aubergines, sliced lengthways
• 500 g pumpkin or squash, chopped in biggish chunks
• 2 big red onions, chopped
• 3 cloves of garlic, crushed
• 200 g green beans, topped and tailed and cut in half
• 500 ml stock
• 1 can of chopped tomatoes
• 10 or so dried apricots, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• ½ tsp cinnamon
• Fresh coriander and mint chopped and added when serving

For the crispy chick peas:

• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground ginger
• Salt and pepper to taste
• 1 tbsp of olive oil

For the spicy yoghurt:

• A cup of greek yoghurt
• A squirt of sriracha sauce
• 2 garlic cloves crushed
• Salt and pepper to taste

Method:

Start with the chickpeas:

Heat oven to 200 °C (390 °F).

Mix spices, seasoning and olive oil.

Drain can of chickpeas, rinse and pat dry with kitchen paper.

Coat the peas with the oil and spices.

Put greaseproof paper on a tray and spread coated peas over in a single layer.

Bake for 15-20 minutes until slightly crispy (keep an eye, you don’t want them to go too hard).

Then prepare the vegetables:

Fry the onion till slightly softened. Add garlic, aubergine and pumpkin.

Fry for a few minutes then add the spices, canned tomatoes, green beans, apricots and stock.

Bring to the boil and then turn down the heat to a simmer.

Leave it simmering till the veggies are soft (as you like them, I like mine with a bit of bite left).

Now all that is left to do is the spicy yoghurt:

This is easy, put the yoghurt in a bowl add the sriracha sauce, garlic and seasoning and give it a good stir.

To serve: Bowls or deep plates are best. Put the vegetables on the plate, top with chopped herbs and a nice dollop of spiced yoghurt. Sprinkle with the crispy chickpeas. Enjoy!