Instructions

1. Peel then roughly chop the celeriac, carrots, swede and sweet potato.
2. Chop the onion, garlic, chilli (deseeded) and ginger. Measure out the spices.
3. Heat the oil, then gently sauté the onion, garlic, chilli and ginger for 5 minutes, then add all the spices and stir for a minute.
4. Add the chopped veggies including the tomatoes, coat them well, then add the passata and enough water to cover the vegetables. Season with salt and pepper.
5. Bring to the boil, then gently simmer for 25 minutes. Remove bay leaf, cinnamon stick and star anise.
6. Using a blender, pulse the stew until you get a thick, silky soup. Add the drained chickpeas and bring back to the boil.
7. Taste, adjust the seasoning. You might want to add a squeeze of lemon/lime juice.
8. Serve warm.