This wonderfully warming recipe delicately blends sweet and savory spices and flavors and is delicious served with cous cous, quinoa or a hearty wholegrain bread. If you don’t have a traditional targine then place all the ingredients in a heavy pot and cover.

Ingredients:

• 2 sml zuccinis
• 2 sml eggplants
• 2 green banana capsicums
• 1/4 medium butternut pumpkin
• 1 cob corn
• 1 carrot
• 1 cup pre-cooked chickpeas
• 1 large white onion
• 2 cloves garlic
• 1/4 cup sultanans (optional
• 1 Tsp cumin powder
• 1 Tsp coriander powder
• 1 Tsp whole cumin seed
• 1 Tsp whole coriander seed
• 1 Tsp sweet paprika
• 1 Tsp turmeric
• ½ tsp ground ginger
• ½ tsp ground black pepper
• 1 cinnamon stick crushed
• ½ tsp chili powder
• ¼ cup rapadura sugar (can be substituted with raw sugar)
• Large pinch of sea salt
• 1 vegetable stock cube
• Extra virgin olive oil
• Water to cover

Preparation Method:

1. Line the targine with a generous splashing of olive oil.
2. Roughly chop the onions and garlic and add to the targine.
3. Slice all the vegetables into long, large pieces.
4. Add all the other ingredients until all the spices, salt, sugar and stock are coating the vegetables. Add water slowly over the top until the base of the targine is just a couple of centimeters under full.
5. Cover and bring to the boil.
6. Reduce the heat and cook until the vegetables are just softened. Carefully stir occasionally.

Serves 4