In a large saucepan with a tight-fitting lid, heat the oil and gently cook the onion for 4-5 minutes, until starting to soften. Stir in the cinnamon and cook for one minute.
Stir in the aubergine and cook for a further five minutes until it has started to soften.
Add the chopped tomatoes, 300ml boiling water and the rose harissa (you may wish to adjust the amount, according to the taste). Season, then stir in the parsnip, sweet potato and apricots.
Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
Garnish with the chopped almonds and parsley, and serve in deep bowls, with Waitrose Lemon and Garlic Couscous.
(The Western Mail)
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