Peel and finely chop the onion and garlic.
Finely slice the chilli, carrot, the yellow pepper, the courgette and the sweet potato. Roughly chop the beef tomato if using.
Drain and rinse the tin of chickpeas. Remove the stone from the dates and roughly chop along with the dried apricots.
Put a casserole dish with a lid or big saucepan with lid on a high heat and add 1 tbsp oil or a couple of sprays of oil.
Once hot add the onion, carrot and chilli and cook for 2-3 minutes stirring regularly.
Add the garlic, yellow pepper, chopped dates and apricots and the sweet potato along with 1 tsp salt, add half of the veg stock and give it a good stir, put the heat down to medium and cover with a lid and leave to cook for
10 minutes stirring occasionally.
Add your spices – ground cumin, cumin seeds, ground coriander, black pepper, smoked paprika and the cinnamon along with the tin of chopped tomatoes, the tamari, maple syrup, the rest of the veg stock, the chickpeas and mix it all well. Put the lid on and cook for a further 10 minutes.
In a mixing bowl, add the flour, baking powder and salt and mix well.
Add the yoghurt and mix well together till uniform in consistency.
Continue to kneed your dough together for 5 minutes till you get a soft dough.
Cut your dough into 4.
Dust down your surface and roll out each dough separately till flat and thin.
Put a large non stick pan on a high heat, once hot reduce heat to medium
Add a sprinkle of sesame seeds and a 1 tbsp of oil to the pan along with one of the rolled out flat breads. Cook till it starts to golden, it may start to form air pockets. Turn and cook on the other side. Repeat with the remaining flat breads.
Garnish your tagine with some dairy free yoghurt, a sprinkle of sesame seeds and some finely chopped mint or parsley leaves and enjoy with some of your flat breads!