2 tbsp olive oil
2 onions, diced
2 small chillies, thinly sliced
1 tbsp paprika
½ tsp cayenne pepper
1 tsp ground cumin

1 tsp ground cinnamon
1 400g tin chopped tomatoes
4 tbsp tomato purée
800g chopped vegetables (eg: carrot, courgette, red pepper, potatoes)

75g dried apricots, sliced

1 handful flat-leaf parsley, chopped
1 tbsp zaatar *
salt and freshly-ground black pepper to taste

Heat the oil in a large pan, then add the onions and chillies and cook for about 10 minutes until the onions begin to soften.

Add the paprika, cayenne, cumin and cinnamon, and continue to sauté until the onions are tender and fragrant. Add a little water if it begins to stick.

Add the tomatoes, tomato purée and water just to cover. Simmer for about 10 minutes.

Add the chopped vegetables. Simmer for about 10 to 15 minutes until tender.

Add the parsley, apricots and zaatar during the last 5 minutes of cooking.

Season to taste.

Serve immediately with rice or quinoa.

* Zaatar is sold in some Middle Eastern food shops. If you can’t find it, replace with a mix of ground sesame seeds (or gomasio) and dried thyme.