In a large tajine or similar, heat the olive oil and gently fry the onion until it caramelizes. Add the
garlic, fry for 1 minute and stir in the ras el hanout. Add the carrots and peppers and fry for a couple
of minutes, stirring well. Then add the pumpkin, sweet potato and marrow. Fry for 3 minutes, stirring
regularly. Add the tomato purée, chickpeas and hunza apricots and coat all the ingredients with the
spices. Add 275ml/10fl oz ofwater, the saffron and coriander and salt to taste. Bring to the boil,
cover the pan and simmer gently until the vegetables are soft and the sauce reduces. This should take
about 30 minutes.