Heat the oil in a pan, then fry the vegetables for 5 mins . Stir in the spices, and gently fry for another minute. Add the stock and tomato puree then bring to the boil.
Cover and simmer for 15 mins. Stir in the chives and cook for 5 mins more. Sprinkle with coriander, to serve.
Recipe from Good Food magazine
3 tbsp olive oil
1 tsp each ground cinnamon, coriander and cumin
2 large zucchini/courgettes, cut into chunks
1 eggplant, cut into cubes
2 carrots cut into cubes
½ a small pumpkin peeled and cubed
4 chopped tomatoes
1 tbsp tomato puree
425ml vegetable stock
1 tbsp chopped chives
chopped coriander, to serve