2 tablespoons olive oil
8 cloves garlic - peel and roughly chop
720 g parsnips - peel cut into large chunks
400 g green bell peppers - deseed and cut into large chunks
400 g red bell peppers - deseed and cut into large chunks
450 g carrots - peel and cut into large chunks
700 g turnips - cut into large chunks - rinse before use
200 g shallots - peel and cut into large chunks
170 g lemon - cut into wedges
110 g dried dates - pitted, cut in half lengthwise
1500 ml water
2 vegetable stock cubes
4 springs thyme
1 tablespoon coriander - leaves only, roughly chop - rinse before use1 tablespoon coriander - final decoration, leaves only, roughly chop - rinse before use
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon paprika
1 teaspoon ground cinnamon
ground cayenne pepper - to your taste
600 g grape tomatoes - make a little cut into the skin - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
