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  • 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
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    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.
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