Instructions

1. Finely chop the onion and garlic. Finely slice the carrot and red pepper.
2. Heat 1 tbsp olive oil in a large saucepan and fry the garlic and onion for about five minutes until soft, then add the pepper and carrots and cook for another five minutes.
3. Add the dried herbs, chilli flakes and tomato purée. Stir for a minute, then add the tinned tomatoes and cinnamon.
4. Drain the beans and jackfruit, then add to the stew. Add some water to the tomato tin, then pour it over the stew. Add more if needed- the veggies should be just covered. Add the stock cube and the maple syrup, then bring to the boil.
5. Cook for about 30 minutes until the veggies are tender and the sauce is thick and silky.
6. Add the chopped herbs, season to taste then serve.