Finely dice ½ onion, roughly mince 4 cloves garlic, finely chop ½ red bell pepper, finely chop ½ zucchini, finely grate 4 tomatoes (to end up with 1 cup / 225 grams grated tomato) and rinse a 20 oz can or jar of cooked garbanzo beans under cold running water

To make the spice-blend, add in ¼ tsp cloves into a mortar, using a pestle pound down until you form a powder, then add in ½ tsp ground cumin, ½ tsp ginger powder, ¼ tsp cinnamon powder, 1 tsp dried cilantro, ¼ tsp hot smoked paprika and ¼ tsp saffron threads, mix together until well combined

Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion, chopped bell pepper and chopped zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini are tarnslucent, add in the minced garlic and continue to mix, after 30 seconds add in the spice blend, give it a quick mix and then add in the grated tomato, the drained garbanzo beans and season with sea salt & black pepper, mix together, then add in ½ cup vegetable broth and simmer

After simmering for 10 minutes and most of the broth has been absorbed, remove the pan from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!