8 oz. (200g) chick-peas, cooked (or 2 tins of pre-cooked chick-peas)
4 tbsp. tomato purée
Heat 2 tbsp. olive oil and fry chopped onion and carrots for 5-10 minutes. Stir in
2 tbsp. each of ground cinnamon, cumin and coriander. Cook for 2-3 minutes. Stir
in sweetcorn, courgettes, chick-peas, 1.5 pints of water, tomato purée. Simmer for
25-30 minutes. Search with rice or with cous-cous (which can be steamed over the
stew as it cooks).