This vegetarian option is a fantastic source of nutrients and one portion counts as two of your five a day.

Serves 4

1tbsp olive oil

1 red onion, thinly sliced

2 garlic cloves, crushed or finely chopped

1/2tsp ground cumin

1tbsp harissa

100g ready-to-eat dried apricots, roughly chopped

2 large carrots, peeled and thickly sliced

1 red pepper, de-seeded and diced

400ml boiling vegetable stock

400g can of chickpeas, drained and rinsed

Salt and freshly ground black pepper

225g cherry tomatoes, sliced in half

2tbsp of roughly chopped fresh coriander

Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until it begins to soften. Add the garlic, cumin and harissa and cook for a further one minute. Add the apricots and all of the vegetables to the pan and stir. Pour in the stock and bring to the boil. Season to taste, cover and simmer for 15 minutes. Add the chickpeas and cherry tomatoes and cook for a further 10 minutes, or until the vegetables are just tender. Stir in the coriander and serve with couscous.

Denise Van Outen has contributed this recipe to the 'Winter Warmers' booklet, on sale in Morrisons, priced 50p, with profits going to Asthma UK