Black-eyed bean, pumpkin and chickpea stew

6 tbsp extra virgin olive oil

1 tsp cumin seeds

1 x 2.5cm (1 inch) cinnamon stick

150g (5oz) onions, chopped

4 garlic cloves, very finely chopped

225g (8oz) fresh mushrooms, sliced approx. 3mm (1/8 inch) thick

450g (1lb) pumpkin or butternut squash, peeled and cut in 2cm (3/4 inch) cubes

400g (14oz) fresh tomatoes, peeled and chopped or 1 x 400g (14oz) tin of chopped tomatoes

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

a pinch of sugar

1/4 tsp cayenne pepper

450g (1lb) cooked black-eyed beans, strained (reserving the cooking liquid)

225g (8oz) cooked chickpeas, strained (reserving the cooking liquid)

1 tsp salt

freshly ground black pepper

3 tbsp chopped coriander

For the Mint Yoghurt

300ml (10fl oz) natural yoghurt

1 tbsp chopped mint leaves