Preparation
- Stir through the puree and tinned tomato along with 150ml water, and season generously with salt and pepper.
- Bring up to a simmer for 5 minutes, then add chickpeas for bulk, green beans and the peppers for sweetness. Simmer gently over a low heat for 10 minutes, then season again to taste and serve scattered with the basil leaves for colour.
Heat a splash of oil in a large casserole dish and fry the onion for 5 minutes, until soft. Stir through the cumin and garlic, then add the courgette for earthiness. Fry for another 5—8 minutes, until the courgette turns a little golden and begins to soften.