Serves 4-6

30ml oil

2 onions, sliced

15ml chopped garlic

3ml sugar

15ml harissa paste

a pinch of saffron (optional)

30ml cumin seeds

1 cinnamon stick

1 bay leaf

250ml vegetable stock

4 ripe tomatoes, skinned and chopped

2 large carrots, cut into chunks

2 sweet potatoes, peeled and cubed

1 red pepper, seeded and cubed

1 yellow pepper, seeded and cubed

2 brinjals, cubed

400g can chickpeas, drained

salt and pepper

Heat the oil and fry the onion, garlic and sugar over a low heat until onions begin to caramelise. Add harissa paste and spices and cook until fragrant. Add all the remaining ingredients and season well.

Cover and simmer for 40 minutes or until the vegetables are tender. Serve with

couscous or rice.

Note: Harissa paste is hot red chilli paste made from a blend of aromatic spices and chillies.