Directions:

Heat the coconut oil in a large pot, meanwhile chop the onion and garlic. Add the onion and garlic to the pot and cook on a medium heat with the lid on, so they can sweat and soften. After a few minutes, add the cumin, coriander, sumac, paprika, cinnamon, chilli and ginger and toast the spices for a few minutes to bring out the flavours until aromatic. Add around 1 1/2-2 cups of water, the passata and your chopped carrots and sweet potato and simmer for approximately 20 minutes, or until the vegetables are slightly soft when you stab them with a knife. Add the chopped aubergine and cook for a further 10 minutes, then add the chickpeas, a handful of chopped fresh dates and a handful each of chopped fresh coriander and parsley. Mix well and allow it all to combine, adding the remaining water to thin it out a little. Serve topped with more fresh herbs and some rice or quinoa on the side, and keep the leftovers in the fridge for easy weeknight meals