Vegan tagine

1) Peel and chop the carrots and sweet potato into bite size chunks. Chop the peppers into bite size chunks. Cut the apricots into 4
2) Heat the oil in a large saucepan and cook the onion and garlic for a few minutes.
3) Add the spices along with the maple syrup and harissa and cook for another couple of minutes stirring all the time.
4) Add the carrots, sweet potato, apricots and peppers and stir to coat, then add the yeast extract and stock with a good pinch of salt.
5) Bring to the boil, then turn down to a simmer. Cover and cook for 15 minutes.
6) Slice the courgette into two, then chop into 1cm chunks. Add to the tagine and cook for 10 minutes more.
7) Check the seasoning and add more harissa if you like it spicier.
8) Serve with the fresh coriander sprinkled on top.