Instructions

1. Finely chop the onion, garlic and ginger.
2. Heat the oil over medium heat in large heavy-based pot. Add the onion and gently sauté for 5 minutes. Add the garlic and ginger, then stir-fry for a minute. Add the ground spices and stir for 30 seconds. Add the chopped tomatoes, passata, stock, cinnamon, star anise, bay leaf and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
3. Meanwhile, prepare the veggies. Peel and cut the sweet potatoes into 2 cm cubes. Cut the red pepper, aubergine and carrots into bite-sized pieces.
4. Add all the veggies to the sauce. Bring to the boil, then simmer for 15 -20 minutes or until the vegetables are tender and the sauce is thick and silky. Discard the cinnamon stick & star anise.
5. Stir in the drained chickpeas, and cook for 3- 5 more minutes to warm through.
6. Serve with chopped coriander or mint leaves.