1 table spoon cold pressed rapeseed oil
2 onions, peeled and chopped
2 medium carrots, peeled and sliced
2 tsp each ground cinnamon, ground coriander, ground cumin
1 tsp ground turmeric
1 tsp smoked paprika
3 cloves garlic, peeled and minced
500g of winter root or stewing vegetables such as peeled and diced: courgette, butternut squash, sweet potato, fennel, parsnip, swede, turnip, kohlrabi.
2 x 400g tins of organic chickpeas (or 225 gm dried chickpeas, soaked and cooked)
2 x 400g tins of organic chopped tomatoes or equivalent of fresh, diced (with juices)
Juice of half a lemon
2 tbsps tomato puree or sun-dried tomato paste
5 dried apricots, chopped
5 pitted dates, chopped
Sea Salt and black pepper to taste
100mls of vegetable stock
Handful of chopped coriander
Heat the oil in a large lidded pan over a low-medium heat. Add the onions and carrots and gently cook for 10 minutes with the lid loosely on; stirring occasionally. Stir in the spices and garlic, cooking for a further 2-3 minutes, stirring.
2. Add in the vegetables and chickpeas, along with tomato puree, chopped tomatoes, and the stock as well as the dried fruit. Bring up to the boil and then turn down to a very gentle simmer. Cover and leave for about 45 minutes. Do not peek more than once as the steam holds flavours that build up and drip down, helping to make this dish so tender, tasty and melt-in-your mouth. Season to taste after it cools down a bit, add the lemon juice and coriander just before serving.
3. Serve with cous cous, rice or another delicious alternative. Add a sprinkling of slivered almonds before serving if you like!