1 tin chickpeas (400 g) | rinsed and drained

1 cube vegetable stock made to 150 ml stock

150 g dried apricots roughly chopped

2 large onions sliced

2 cloves garlic crushed

2 tbsp olive oil plus extra to roast the cauliflower

0.5 tsp ground turmeric

0.5 tsp ground ginger

0.5 tsp ground cumin

0.5 tsp ground coriander

0.5 tsp salt

600 g cauliflower cut into florets

400 g couscous (100g per portion)

Preheat the air fryer (or oven) to 220C/200C Fan/Gas 7.

Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat.

Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes.

Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden.

Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary.

Whilst simmering, prepare the couscous (put 1:1 w/w with boiling water and cover, then fluff up with fork).