• 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


  • 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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