2 tbspns dried thyme

2 tbspns sesame seeds

1 tbspn olive oil

1 block (300g) of Tempeh, cut into bite-sized pieces

2 cloves garlic, minced

1 tspn of minced ginger

1/2 white onion (optional)

3-4 cups vegetable broth

pinch of cinnamon

2 medium-sized potatoes, cut into bite-sized pieces

2-3 tomatoes, chopped

1 large zucchini, cut into bite-sized pieces

1 cup pre-cooked chickpeas (or 1 can, drained and rinsed well)

2 tbspns almond meal

3-4 pitted prunes (don’t skip the prunes, they add a world of flavour)

a generous handful of green olives (spanish olives would also work but not kalamatas, they just don’t quite work)

a generous handful of cashews

chopped parsley and coriander (another good handful)

juice of 1 lemon

salt & pepper to taste