Preparation Time: 20 minutes
Cooking Time: 2 hours

Ingredients
– 500g of Chickpeas soaked and then cooked.
– 1/2 deseeded butternut squash
– 1 peeled onion
– 1 peeled carrot
– 3 large white peeled potatoes
– 1/2 jar of Tomato Passata
– 2 tbsps Mixed herbs
– 3 cloves of garlic
– Coarse ground sea salt
– Ground pepper
– Fresh Thyme for garnish

Method

1. Dice carrot, potatoes and squash into 1cm chunks.
2. Crush garlic or slice into itsy bitsy pieces.
3. Slice onions
4. Place vegetables, garlic and onion into a Dutch oven and fill water to level.
5. Pour in Passata, herbs, salt and pepper.
6. Cover with lid Allow to slow cook in oven at 180 degrees for two hours
7. Serve and add fresh thyme (or other herb for garnish)