If you are cooking this in an oven or stove top, you will need a large casserole pot for this recipe. If you are using your slow cooker, prepare the whole dish in the crockpot provided with the slow cooker.
Begin by ensuring you have all the ingredients and prepare them by washing, peeling and chopping into similar sized chunks.
Add the oil, onions, carrot, sweet potato, red pepper, courgette, and cauliflower to the pot and stir to combine. Place the lid on securely and leave to saute on a low heat setting for 10-15 mins.
Add the garlic, ginger, ras el hanout spice mix, turmeric, and sweet smoked paprika to the vegetables and stir.
Now add the passata, veg stock, chickpeas, and date or apricots and combine everything well with a spoon.
Now all the hard work is done and once you have brought the pot to boil, lower the heat to a simmer and allow to cook for 1 - 1 1/2 hours with the lid firmly in place. If you are using the cooker, bring the pot to boil then place it in the oven at 160 degrees for 1 1/2 hours with the lid firmly in place. If using a slow cooker, see notes below.
About halfway through cooking, check the fluid in the pot and add more water if needed.
Serve as it is with a few fresh parsley leaves or serve with a side of couscous, quinoa, brown rice or pitta bread.
This dish can be cooked in the oven, on the hob or in a slow cooker. Just adjust the cooking time for the slow cooker to about 4-5 hours.
Serve with quinoa, couscous, brown rice or pitta bread.
The key to even cooking is the try and chop all the vegetables an equal size.