1tsp each of cinamon, ginger, nutmeg, black pepper, turmeric, cumin, paprika, carraway seeds, plus some cloves
3 cloves garlic, 1 chilli
1 tin chickpeas/other bean
150 ml stock
squash, peppers, red onions, courgettes, to weight 450 g
1 tbsp agave
handful sultanas/apricots/other dried fruit
tin of tomatoe
Method
STEP 1
mix spices and garlic and fry in 2tbsp oil for about 3 minutes, add tinned tomatoes and stock and chickpeas and dried fruit, bring to boil, then turn down to simmer and reduce for 20 minutes.
STEP 2
meanwhile roast vegetables
STEP 3
Stir agave into the sauce, and then toss in vegetables.