Serves  4


2 tablespoons olive oil

2 onions chopped

1 garlic clove thinly sliced

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon cumin seeds

1 teaspoon turmeric

1 teaspoon of chilli flakes

1 tablespoon tomato purée

1 tablespoon white wine vinegar

4 medium sized carrots

3 tins chickpeas drained

500 ml vegetable or chicken stock (gluten-free and yeast free)

Sea salt and freshly ground black pepper

250g baby spinach

Bunch of parsley chopped



Heat oil in pan, add onion and garlic and fry until soft.  Add spices and cook for further 3 minutes.  Then add tomato puree, vinegar, stock, chickpeas and carrots.  Bring to the boil and simmer for about 30 minutes.  Add spinach for 3 minutes until wilted. Serve.