Root vegetable, aubergine and walnut ragoût recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• ½ tsp fenugreek seeds
• ½ tsp ground cinnamon
• 250g butternut squash, peeled and cut into 2cm cubes
• 150g carrots, cut into 2cm cubes
• 250g sweet potato, peeled and cut into 2cm cubes
• 100g white dried broad beans (also known as foul/ful or fava beans), soaked in water according to the pack instructions – or see tips
• 250g cherry tomatoes
• 1 large aubergine
• 2 tbsp lemon juice
• 80g walnut pieces, lightly toasted in a dry frying pan
• 2 tbsp pomegranate molasses
• 2 tbsp soft rindless goat’s cheese
• 3 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish
• 3 tbsp finely chopped fresh mint leaves, plus extra to garnish
• For the pancake
• 180g gram (chickpea) flour
• ¼ tsp ground turmeric
• 2 tbsp olive oil, plus extra to drizzle
• 1 large free-range egg
• 1 tsp baking powder
• 220ml buttermilk
• 15g butter
• Ground sumac (from the spice aisle of large supermarkets) to sprinkle