Instructions

1. Finely chop the onion and garlic. Peel and dice the squash & carrot. Slice the red pepper.
2. Heat 2 Tbsp olive oil in a large saucepan and gently sauté the onion and garlic for 5 minutes, until soft. Add the chopped squash, pepper and carrot. Put the lid on and cook over low heat for 10 minutes.
3. Add the ground spices, stir for a minute, then stir in the pastes to coat the vegetables well.
4. Pour in the tinned tomatoes and add enough water to cover the veggies. Season with salt and pepper, add the cinnamon stick and bay leaf, then bring to the boil.
5. Put a lid on and gently simmer for 20-30 minutes, until the vegetables are tender.
6. Rinse and drain the beans, then add to the stew. Cook for another ten minutes, then add the spinach, stirring through and put the lid on. After 2 minutes, turn the stove off and rest for a couple of minutes to allow the spinach to wilt.
7. Discard the cinnamon stick and bay leaf.
8. Serve warm with fresh herbs scattered on top and a squeeze of lemon juice.