Ingredients

1 tbsp rapeseed oil
2 onions
halved and sliced
2 tsp ground coriander
2 tsp smoked paprika
400g can chopped tomatoes
2 tsp vegetable bouillon powder
2 large courgettes
sliced
400g can butter beans
drained
180g cherry tomatoes
160g frozen peas
15g coriander
chopped
For the dukkah
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp sesame seeds
25g flaked almonds

Method
step 1
Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.

step 2
Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.

step 3
Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you’re cooking for two people, put half the seed mix in a jar and chill half the veg for another day.