Ingredients
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1 onion
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4 closed-cup mushrooms
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10 ounces sweet potatoes
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400 g canned tomatoes
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150 g cherry tomatoes, halved
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400 g chickpeas, well drained
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1 tablespoon tomato puree
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1 tablespoon coriander
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1 tablespoon cinnamon
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1/2 tablespoon cumin
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1/2 tablespoon garlic powder
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200 ml vegetable stock
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cooking spray
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1 pinch hot chili powder
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2 1/2 ounces dried apricots
Instructions
- Chop the onions, mushrooms, cherry tomatoes, apricots, and dice the sweet potato into small pieces.
- Spray a pan with spray oil, fry the mushrooms and onions for a few minutes on a high heat.
- Add everything else, then reduce heat and simmer for at least 1hr (longer if you've got the time, it gets better!).