Chop the pepper, courgette and squash into small chunks
Gently heat the olive oil in a large pan, add the chopped onion and sauté for a few minutes until softened. Add the garlic and stir for another minute before adding the spices and stirring again.
Mix in the vegetables and apricots and stir before tipping in the tomatoes and water.
Bring to a simmer and stir in the chickpeas.
Transfer the mixture gently into a casserole dish and bake in the oven for one hour at 140°C. Alternatively the tagine can be left on a low heat on the hob for 30-40 minutes, or until the vegetables are tender. Serve with red or black quinoa.