Slow cooker chickpea tagine

Name: Slow cooker chickpea tagine
Ingredients: 400g/14oz can chickpeas in water, rinsed and drained; 1 red pepper, deseeded and thickly sliced; 1 onion, chopped; 1 small butternut squash, peeled, deseeded and cut into bite-sized pieces; 2 courgettes, cut into bite-sized pieces; 12 dried apricots; salt and freshly ground black pepper; 2 tbsp extra virgin olive oil, plus a drizzle to serve; 2 garlic cloves, crushed; 2 tsp paprika; 1 tsp ground ginger; 1 tsp ground cumin; 500g/1lb 2oz carton passata; 2 tsp honey, plus a drizzle to serve; 1 tsp harissa paste; handful fresh mint or coriander; thick Greek-style yoghurt, to serve