Stewed vegetables with a lovely sweet twist. A warming and healthy dinner.

＜Ingredients＞

（serves 4）

• 1 Tbsp Olive Oil
• 1 large diced onion
• 2 sliced carrots
• 2 cloves garlic (pressed)
• 1 Tbsp grated ginger

[Spices]

• 2 tsp cumin seed
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 cinnamon stick

• 2 cups vegetable soup stock
• 400g diced pumpkin
• 200g french beans
• 1 can garbanzo beans (drained)
• 70g deglet dates (halved)
• 2 tsp lemon juice
• salt to taste

＜Method＞

• Heat the oil in a pan, then saute the onion on a low heat for 5 minutes.
• Add the carrots, garlic, ginger and spices and mix well. Heat until fragrant.
• Add the soup stock, mix, then add the pumpkin and french beans. Simmer for 15 minutes.
• Add salt to taste, then the garbanzo beans and dates and continue to simmer for another 15 minutes.
• Once the vegetables are cooked through, add the lemon juice and stir.
• Serve and enjoy