Directions: 1. Heat oil in a large pan. Add onion, garlic a nd cinnamon stick and cook for 2 minutes until onion is soft. Add chilli, coriander, cumin, eggplant, carrots and sweet potato. Cover; cook over a low heat for 10 minutes, stirring occasionally.
2. Add chickpeas, beans, zuccini and water; stir to combine. Bring to boil, reduce heat and simmer, covered, 15 minutes. Add tomato and cook uncovered for a further 5 minutes. Stir in herbs and serve with rice.