Ingredients
4 spring onions, chopped
150 g butternut pumpkin, peeled and cut into chunks
75 g celery, cut into chunks
75 g carrot, peeled and cut into chunks
100 g tomatoes, chopped
125 g canned chickpeas, drained
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp chilli flakes
1 ½ tbsp tomato purée
3 tsp clear honey
½ tsp balsamic vinegar
Method
- Heat a saucepan over a medium-high heat and add the onions, pumpkin, carrots and celeriac, plus 2 tbsp water and a generous pinch of salt. Cover the pan and steam for 3 mins.
- Once the veg has started to soften, add the remaining ingredients, plus 125ml water. Stir and bring to the boil, then reduce the heat to a simmer.
- Cook for 20 mins, stirring occasionally, until the veg has softened and the sauce has thickened.
