I always turn to a dish like this when the weather turns cold. Its nutritious, warming and very satisfying. Plus I tend to have most of the ingredients in the house. Any vegetables can be used and any bean or pulse. The 4 of us love black olives so I always have a few jars hanging around but they can be left out. If you come to my cooking classes you will know I love pastes like Harissa and Chipotle but they can be replaced also with something spicy preferably like fresh chillies, chilli powder, cayenne etc.

1 tablespoon rapeseed oil

1 onion, finely chopped

3 cloves garlic, finely chopped

500g carrots, peeled and sliced

500g potatoes, peeled and diced

2 tablespoons harissa or chipotle paste

1 tin chopped tomatoes

500ml vegetable stock

2 tins chickpeas, drained and rinsed

1 jar black olives, drained

Sea salt & freshly ground black pepper

Parsley to garnish (optional)

Rice to serve (optional)

1. Heat the oil in a large pot. Add the onion and sweat for 5-6 minutes until soft but not coloured.
2. Add the garlic, carrots and potatoes and stir.
3. Add the harissa or chipotle paste, tin of tomatoes and stock.
4. Season with sea salt & freshly ground black pepper.
5. Simmer until the potatoes and carrots are soft. Add a splash of boiling water if its gets too dry looking.
6. Add the chickpeas and olives and heat through for 2-3 minutes.
7. Check for seasoning and serve with a sprinkling of parsley and some rice.
8. Enjoy xx