This warming veggie stew will hit the spot on a cold autumn evening. Serve with steamed couscous or orzo pasta instead of rice, if preferred.

Serves 4 Ready in 50 minutes

1 tbsp olive oil

2 onions, peeled and diced

2 garlic cloves, peeled and crushed

1 tsp ground cumin

2 tsp smoked paprika

1/4 tsp cayenne pepper

2 x 400g cans chopped tomatoes

2 tbsp tomato puree

1 tsp brown sugar

2 x 400g cans chickpeas, drained and rinsed

Salt and freshly ground black pepper

Cooked long grain rice, to serve

2 tbsp freshly chopped parsley, to garnish

1 Heat the oil in a large frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring occasionally, until softened and golden, adding the garlic after 5 minutes.

2 Stir in the spices and cook for 1-2 minutes until fragrant then add the tomatoes, puree and sugar. Simmer gently for 15-20 minutes until the sauce has thickened, stirring occasionally.

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