This recipe is traditionally cooked in a tagine but it can also be made in a large casserole. This version of the recipe is designed for a casserole.
Heat the olive oil in a pan on a low heat. Cut the onion into small cubes and finely chop the garlic and chilli and put them in the pan. Turn up the heat.
Peel the sweet potatoes and cut them into 1.5 cm pieces add them to the pan and fry.
Cut the peppers and celery into large pieces of roughly 1.5 cm and add to the pan. If necessary, add a tablespoon of olive oil.
When the vegetables are starting to cook add the Ras El Hanout. If the Ras El Hanout doesn’t contain salt you could add a pinch of salt to taste. Add the tomato puree so the spices don’t burn and cook out for at least a minute. Drain the chickpeas and add them to the pan with the vegetable stock. Chop the coriander stalks and the apricots into small pieces and add them to the pan with the Snack Balls. Stir the contents of the pan to mix everything together then turn down the heat to low and put the lid on the pan. If the pan is oven-proof, it is even easier to put the pan in the oven at 160 degrees to continue to cook.
After 35 minutes the vegetables and sweet potatoes will be al dente. Add the juice of half a lemon and a good splash of olive oil, and check the seasoning. Roughly chop the coriander leaves and sprinkle over the dish. Serve it with bulgur wheat and a splash of yoghurt. As an alternative to bulgur wheat you could also use couscous.