Heat the oil in the pot and fry the onions for 5 minutes, to soften but not brown.
Add the garlic, tomato purée, sambal oelek, cumin and coriander and cook for 2 min.
Add the carrots, parsnips, sweet potatoes and turnip. Pour in the stock and season. Cover and simmer for 25 mins until the vegetables are tender.
Stir in the chickpeas and canned tomatoes and warm through for 5 mins. Serve sprinkled with fresh coriander.
Note! Always taste your food and adjust. Maybe a little hot sauce, more spices, a few drops of vinegar, a little sugar or honey, salt & pepper.