Vegetable Tagine with Chickpeas and Apricots

Peel and finely slice the onions.

Peel and crush the garlic cloves.

Peel and cut the carrots and sweet potatoes into 3cm chunks.

Halve the dried apricots.

Heat the olive oil in a large Dutch oven over a medium-high heat and cook the onion until softened, about 8 minutes.

Add the garlic, cinnamon, ginger, turmeric and saffron, and cook until fragrant.

Add the cinnamon stick, carrots, sweet potatoes and vegetable stock, and bring to a simmer.

Cover and cook over a low heat, stirring occasionally, until the vegetables are completely tender.

Stir in the chickpeas, dried apricots and maple syrup, and simmer uncovered until the sauce has thickened slightly.

Season to taste with salt and black pepper, scatter over the toasted almonds and coriander, and serve.