Use any vegetables that are available in this curry. Vegetables that can be overcooked quickly such as broccoli and beans can be blanched in boiling water separately for a few minutes then added in the last few minutes with the cooked chickpeas. The sauce can be made ahead of time and also frozen, and then with a tin of cooked chickpeas from the pantry makes a simple and healthy weeknight meal. Dried chickpeas are a more economical way to purchase them, they need to be soaked overnight and need to be boiled for about one hour.
Teaspoon olive oil
medium onion
2 cloves garlic
¼ teaspoon chilli
1 teaspoon crushed fennel seed
½ teaspoon crushed coriander seed
½ teaspoon ground ginger
1 teaspoon cumin
½ teaspoon sweet paprika
300 ml vegetable stock
400 grams tomato
salt
pepper
2 carrots
2 parsnips
1 cup diced pumpkin

2 cup cooked chickpeas
1 cup cabbage
2 cups spinach
Sauté the diced onion and crushed garlic in the olive oil in a large heavy based pot over a low heat for about 2 minutes until soft. Add fennel, coriander, ginger cumin and paprika and continue sautéing for a further 2 minutes. Add stock and tomato and cook for 10 minutes. Season with the salt and pepper and leave for the flavours to infuse for a least one hour, refrigerated overnight would be good.
Bring the sauce back to a light simmer and add the peeled and diced pumpkin, carrot and parsnip and simmer for about 12 minutes until they are cooked. Add chickpeas and spinach and heat thorough serve with rice or cous cous and sour cream or natural yogurt.