Ingredients

small onions, cut into quarters

1 tbsp

olive oil

2 tbsp

Ras al Hanout

1 small

butternut squash, cut into 1 inch pieces

carrots, cut into bite-sized pieces

leek, cut into bite-sized pieces

celery sticks or a fennel bulb, cut into 4 peices

courgette, cut into large slices

small potatoes, cut into quarters

Half head of

cabbage, cut into wedges

1 can (400g)

pre-cooked chickpeas

11/2 tsp

dried coriander leaf

medium sized tomatoes or 1 can whole tomatoes

2 litres

of boiling water and 3 tbs vegetable bouillon for stock

Steenbergs Pefect salt

Steenbergs Black Peppercorns

This is such a fragrantly flavoured dish, and creates a healthy and hearty stew. Experiment and add your favourite vegetables or the 'awkward ones from a veg box that you are never sure quite what to do with!'

Method

Prepare vegetables as above
Saute the onions in the heated olive oil
Add the Ras al Hanout and continue to saute
Add all the other vegetables except the tomatoes, and cook until they start to slightly change their colour
Add the vegetable bouillon and water
Allow the water to come to the boil, and then lower the temperture to medium heat and continue to simmer until the vegetables are soft but still hold their shape (about 30 minutes)
Add the tomatoes and coriander, and continue cooking until they are warmed through
Add perfect salt and black pepper to taste

***Although I used the vegetables listed above, you can use any seasonal vegetables.