Gluten free : Dairy Free : Vegan 

Serves 4


1 red onion, peeled and roughly chopped

2 tablespoons extra virgin olive oil 

2 cloves garlic, peeled and finely sliced

1 teaspoon ground ginger

1 teaspoon ground cumin 

1 teaspoon ground harissa spice

400g tin chopped tomatoes

400g kent or jap pumpkin, cut into chunks

12 (75g) dried organic turkish apricots

1 red capsicum (220g), seeded and roughly chopped 

400g tin butterbeans, rinsed and drained

400g tin chickpeas, rinsed and drained

1 cup water

1/4 cup coriander, leaves and stalks finely chopped

To serve: rice, buckwheat or quinoa 


Preheat oven to 180C. 

Place a large casserole dish on medium heat on the stove top, add red onion, oil and garlic, cover and sweat the vegetables for 3-4 minutes. 

Add ginger, cumin, harissa and cook 1 minute. 

Add tomatoes, pumpkin, apricots, capsicum, beans, chickpeas and water, bring to boil, stir, then cover with lid and place in oven to cook for 2 hours. 

Once cooked serve with fresh coriander and your choice of grain or flat bread accompaniment.