Slow cooker chickpea tagine

INGREDIENTS

• 400g/14oz can chickpeas
• 1 red pepper
• 1 onion
• 1 small butternut squash
• 2 courgettes
• 12 dried apricots
• salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 2 garlic
• 2 tsp paprika
• 1 tsp ground ginger
• 1 tsp ground cumin
• 500g/1lb 2oz carton passata
• 2 tsp honey
• 1 tsp harissa
• handful fresh mint or coriander
• thick Greek-style yoghurt