1small butternut squashpeeled, deseeded and cut into bite-sized pieces
2courgettescut into bite-sized pieces
Himalayan Crystal Salt
Freshly ground black pepper
2tbsporganic virgin coconut oilplus a drizzle to serve
500gmpassatain carton pack
2tsphoneyplus a drizzle to serve
handfulfresh mint or coriander
thick natural Greek Goat's yogurtto serve
Place the chickpeas, pepper, onion, squash, courgettes and apricots into a slow cooker and season with salt and freshly ground black pepper. Heat the coconut oil in a frying pan, then fry the garlic and spices until fragrant, about one minute. Add the passata, honey and harissa (optional), then bring to a boil.
Pour the sauce over the vegetables, cover with the lid and cook on high for four hours.
Season to taste with plenty of salt and freshly ground black pepper. Tear in most of the mint or coriander leaves, stir through, then scatter the remaining leaves over the top. Drizzle with a little bit of olive oil;, then top with spoonfuls of yogurt. Serve with brown basmati rice.