Fruit and Vegetable Tagine recipe from Penny

Fruit and Vegetable Tagine

INGREDIENTS

1 onion (I use two or three large shallots)
2 tbsp olive oil (I use as much as I seem to need)
2 garlic cloves
1 heaped teaspoon of ground coriander
1/2 teaspoon of ground ginger
1/2 teaspoon of ground saffron (this is what the recipe says, but I used
a few strands of saffron)
400g can of chopped tomatoes
4000 ml good vegetable stock
400g sweet potato, peeled and diced
8 baby carrots
8 green olives - pitted
8 dried apricots
1 tbsp of chilli sauce
1 tbsp of runny honey
2 cinnamon sticks
400g courgettes, sliced
8 medjool dates - pitted.  (I took the stones out myself as I couldn't
seem to find stoneless ones)
Sea salt and pepper

Chop and slice onion or shallots finely.  Heat the olive oil in the
frying pan and gently cook the oven for ten minutes, stirring well. Add
the tomatoes, stock, sweet potato, carrots, olives, apricots, chilli
sauce,honey, seat salt, pepper, and two cinammon sticks stirring until
starting to 'bubble'.  Cover the pan and simmer for twenty minutes.

Add courgettes (sliced) and dates and simmer for a further twenty minutes.

Serve hot with couscous.

I did freeze mine after the initial cooking, but afterwards wished that
I had kept the dates and apricots to put in before reheating.

The ingredients above are sufficient for six people.  I did add
everything by half as much again for eight