1 onion, roughly chopped
1 garlic clove, crushed (I didn’t have any for mine!)
1 tsp turmeric
1 can of 400g plum tomatoes
1 bag of the Waitrose butternut soup mix (I used this as a substitute for a whole butternut squash, as I hate cutting them)
Half a cauliflower, broken into small pieces
1 yellow pepper, deseeded and cut small
1 can of 400g chickpeas, drained
600ml of vegetable stock (I use unsalted versions)
2 tbsp of Harissa paste (2 tbsp is more than enough for this quantity. The book’s recipe serves 10 and uses this amount. I added 2 as I like spice, although it was particularly spicey).
Salt and freshly ground black pepperI omitted the coriander, as I despise it!
1. Heat oven to 160c/140c fan/ gas 3.
2. Heat oil in a large flameproof casserole dish. Fry the onions until transparent. Add the garlic and turmeric and fry for 30 seconds.
3. Add the tomatoes, squash soup mix, cauliflower and peppers. Stir and then add chickpeas and stock.
4. Boil and then cover with a lid and cook in oven for an hour.
5. Remove a couple of tbsp of the juice to blend in with the harissa paste. Stir back into the casserole and adjust with seasoning.
6. Serve with rice, and also a couple of slices of buttery sourdough. Perfect!