Vegetable stifado with spinach and tomato keftedes from Pure Vegetarian by Paul Gayler

Ingredients

• 100 g cooked spinach, chopped
• 2 spring onions, finely chopped
• ½ teaspoon sugar
• 3 tablespoons self-raising flour
• olive oil
• 175 g cooked haricot beans
• sprig of rosemary
• 12 black olives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh oregano
• salt and freshly ground black pepper
• 4 ripe plum tomatoes, deseeded and chopped
• 2 large carrots, peeled and cut into thick slices
• 1 medium-sized cauliflower, cut into florets
• 1 tablespoon plain flour
• 150 g new potatoes, peeled and halved
• 750 ml good vegetable stock
• 200 ml red wine
• 100 g sunblush tomatoes in oil, drained
• 4 tablespoons olive oil
• 2 garlic cloves, crushed
• 200 g button onions
• 1 teaspoon ground cumin