• 1 butternut pumpkin - diced 2cm
• 1 canned chickpeas - drained
• 2 tomatoes - diced
• 1 carrots - sliced
• cauliflower - cut into florets
• 1 brown onion - chopped
• 2 garlic - crushed
• 1 tbspn cumin and coriander - ground
• 1 teaspoon of chilli powder

Heat up saucepan. Add canola oil and saute onion, garlic and the spice until fragrant. Add pumpkin, cauliflower, tomatoes and carrots. cook until vegetables are tender. Add chickpeas. Season with salt. Sprinkle with sprigs of coriander.