Roast vegetable chilli

Ingredients

• 1 clove of garlic
• 400 g can chopped tomatoes
• 2 tbsp rapeseed oil
• 400 ml water
• ½ tsp ground cinnamon
• 300 g carrots (about 3–4, cut into chunks)
• 300 g parsnips (about 3–4, cut into chunks)
• 300 g butternut squash (about ½, peeled and cut into chunks)
• 2 onions (sliced)
• 2 peppers (any colour, seeded and cut into chunks)
• 1 tsp each ground cumin (ground coriander, and chilli powder)