INGREDIENTS
1 can
Chickpeas
1
Eggplant
2
Garlic cloves
1
thumb-sized piece Ginger
2 tsp
Ginger, ground
1
Hokkaido pumpkin, small
2
Red bell peppers
3
large handful Spinach, fresh
2 cans
Tomatoes
1
Chili, small
2 cans
Coconut milk
2 tbsp
Tamari or soy sauce
1 tbsp
Vegetable stock paste, homemade or store-bought
1
Brown rice to serve
2 tsp
Turmeric, ground
3 tbsp
Olive oil, extra-virgin
2 tsp
Cumin seeds or ground cumin