Instructions

1. Thinly slice the onion, ginger, chilli and garlic.
2. Heat the oil and gently fry them over low heat until they have softened.
3. Meanwhile, chop the tomatoes, cauliflower and broccoli.
4. Measure out the spices.
5. When the onion has softened, add the spices and stir for a minute, then add the chopped vegetables.
6. Add the star anise, cinnamon and bay leaf. Add enough water to cover the vegetables, then season with salt and pepper.
7. Bring to the boil and simmer for 15 minutes.
8. Add the drained chickpeas and cook for another 5 minutes or so.
9. Garnish with herbs and serve.