Allotment `Ital-style' Stew

Crossposted to cookbook_challenge.

Another entry from the Autumn to Winter section of the Restore cookbook by Gizzi Erskine.

( Ingredients )

( Method )

Mistakes, Changes and Substitutions
I only cooked half quantities and intentionally used tinned chickpeas and pre-made tamarind paste. I knew we had no fenugreek, but was surprised to discover that spousal enthusiasm had also cleaned out the ground ginger and turmeric. I cut the carrot into chunks because I feared that otherwise there would be fighting over it. I cut some thyme from the garden but it looked sufficiently sorry for itself that the spouse thew it away thinking I'd already used it. I used butternut squash instead of pumpkin and peas instead of flat beans. I don't think any of this made a substantial difference to the result.

Verdict
It's difficult to write comparatively about hotness. This recipe was just on the right side of "too hot" for me, which I know is hotter than many people like, but the spouse has a higher tolerance - even so he clearly had no intention of fishing out the Scotch Bonnet and eating it whole which I've seen him do with other chilli varieties in other recipes. As a meat eater, I missed that extra flavour that can come from long-stewed meat, but as veggie stews go this tasted good and had a pleasant kick for those of us who don't mind some spiciness.