Ingredients

2 teaspoons olive oil
1 large brown onion, chopped
2 teaspoons ground turmeric
1 teaspoon ground coriander
2 teaspoons ground cumin
5 cups chopped vegetables (see note)
3 cups reduced-salt vegetable stock
2 cups water
415g can chopped tomatoes
400g can chickpeas, drained, rinsed
1/2 cup flat-leaf parsley, chopped

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 3 minutes. Add spices and firm vegetables (such as pumpkin, potatoes, carrots, capsicum and celery). Stir to coat.

Step 2

Stir in stock, water, tomatoes and chickpeas. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until vegetables are soft. Add tender vegetables (such as beans, broccoli, peas, zucchini). Cook for a further 5 minutes. Stir in parsley. Season with pepper. Serve.