1 Tbsp. sunflower oil
2 garlic cloves, finely chopped
1 Tbsp. finely chopped ginger root
2 Tbsp. chickpea flour
8 cups water
1 veggie stock cube
1 1/2 cups of butter/lima beans
1 cup of red lentils
1 cup of barley
1 cup chopped asparagus
2 cups chopped green beans
A handful of brussels sprouts cut in half
2 cups baby spinach or kale
4 bay leaves
2 Tbsp. chopped parsley
1/2 tsp. black pepper
Pinch of sea salt

Spice mixture

1 tsp. coriander powder
½ tsp. cumin powder
½ tsp. fenugreek seed powder
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. dried or fresh chopped sage leaves
½ tsp. clove powder