A tasty gluten free, dairy free, sugar free and vegan receipe.


  • 200 g chickpeas (soaked overnight)
  • 1 inch piece kombu seaweed
  • a large sweet potato (400g)
  • pumpkin or butter nut squash (400g)
  • 2 medium red onions (diced)
  • 4 cloves garlic (chopped fine)
  • 1 red chilli (de-seeded and chopped fine)
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 1/2 teaspoons turmeric
  • 1 inch piece of fresh ginger (peeled and finely chopped)
  • 1 tin (1lb) tin tomatoes.
  • 2 tblsp fresh coriander (roughly chopped)
  • 2 tblsp sunflower oil
  • sea salt


  • Soak the chickpeas and the kombu in plenty of cold water either overnight or for 8 hours. Drain and place in a tightly lidded pot with the kombu and plenty of fresh water.
  • Place the lid on top and bring to the boil. Then lower the heat and simmer for 1 hour. Drain and reserve the cooking liquid.
  • Place the cumin seeds and coriander seeds in an oven proof bowl and toast for approx 20 minutes at Gas 6, before removing and then grind finely in a mortar and pestle.
  • Heat the oil in a large pot over a medium to low heat and sauté the onion until soft but not brown.
  • Add the mustard seeds and allow to pop for a few seconds and add the garlic, chilli, ground cumin and coriander, turmeric, and ginger and cook for a further 2 minutes.
  • Stir in the chopped tomatoes, sweet potato and pumpkin and chickpeas.
  • Add 500ml water or liquid from cooked chickpeas. Bring to a boil, lower heat to a gentle simmer and cook until the squash is tender (about 15 minutes).
  • Season well and stir in the fresh coriander.
  • Serve with rice.