Ingredients

2 red onions

3 cloves of garlic

2 large carrots

400-500g pumpkin/butternut squash

olive oil

1 heaped teaspoon sweet smoked paprika

1 level teaspoon cumin seeds

2 level teaspoon dried chilli flakes

6 medium sweet potatoes

1 x 700 ml jar of passata

2 x 400 g tins of mixed beans (we use 1 x haricot, 1 x butterbean)

100 ml BBQ sauce

2 tbsp tomato concentrate

1 dssp dark brown sugar

1 dssp red wine vinegar

10 dash chilli sauce

½ tsp dijon mustard

¼ tsp salt

1 tsp dried rosemary/1fresh sprig rosemary

Method

Peel the onions and garlic. Peel and chop the carrots and cut the squash into cubes 1cm3. Put all these into a large pan and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.

When the time’s up, add the tomato concentrate, sugar, vinegar, chill sauce, mustard, salt and rosemary and cook for about 3 mins stirring occasionally.   Then add the Tomatoes into the pan and pour it in along with the beans (juice and all). season lightly to taste with salt and pepper and stir well. Cook for about 1hr

Cut the sweet potatoes into 2cm cubes and boil for about 10 mins so that it is ready at the same time as the beans.