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Heat the oven to 210C (190C fan)/ 410F/gas 6½.
Mix the first 12 ingredients in a large, 36cm x 28cm non-stick baking tin and roast for 40 minutes, stirring once halfway, until golden brown and bubbling.
Reduce the heat to 200C (180C fan)/390F/gas 6, and stir all the remaining ingredients except the basil into the tin with 150ml water, half a teaspoon of salt and a very generous grind of black pepper, scraping up the crisp sides and base with a spatula as you go.
Cover tightly with foil, bake for 40 minutes more, then remove the foil and bake for a final five minutes. Set aside to rest for 15 minutes, sprinkle the basil on top and serve.
Delicious on it’s own or served on top of a bowl of rice or noodles
Recipe inspired by Yottam Ottolenghi
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