Persian chickpea stew

100ml (3 ½ fl oz) extra virgin olive oil

400g (14oz) onions, peeled and finely chopped

2 cloves garlic, crushed

½ tsp turmeric

1 tsp cumin, finely roasted and ground

1 tsp freshly roasted and ground coriander

½ tsp ground cinnamon

400g (14oz) very ripe tomatoes, skinned, deseeded and diced or 1 tin of chopped tomatoes in Winter

2 x 400ml (14fl oz) coconut milk

200ml (7fl oz) vegetable stock

100ml (3 ½fl oz) aquafaba (liquid from tin of chickpeas)

175g (6oz) swede turnip, diced into 2cm (3/4 inch)

100g (3 ½oz) potato, diced into 2cm (3/4 inch)

50g (2oz) sultanas

a generous pinch of saffron

1 x 400g (14oz) tin of chickpeas

salt and freshly-ground black pepper and a pinch of sugar

freshly squeezed juice of 1 lime

To garnish:

1 large ripe tomato, deseeded and diced

50g (2oz) almonds, toasted and halved

100g (3 ½oz) frozen desiccated coconut

1 generous handful of fresh coriander sprigs