1 tbsp olive oil
1 onions, chopped
½ tsp each ground cinnamon, coriander and cumin
100g mushrooms, sliced or quartered
100g courgette, chopped
Green pepper, de-seeded and chopped
1 tomato, chopped
200g can chickpeas, rinsed and drained
2 tbsp raisins
200ml vegetable stock
150g frozen peas
What to do:
Heat the oil in a pan, then fry the onion for about 5 minutes until soft. Stir in the spices.
Add the mushrooms, courgette, green pepper, tomato, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins.
Stir in the peas and cook for 5 minutes more.