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Heat the oil in a frying pan and sizzle the onion for 10-15 mins. Add the garlic, spices and green pepper and fry for 1 min more.
Tip in the tomatoes, stock and bay leaf, bring to the boil and simmer for 20 mins until thick. Season and stir in the spring onions. Leave to cool before serving. Will keep in an airtight container in the fridge for up to four days.