Add two inches of water to a large pot and then add the red onions. Cook for 6-8 minutes, adding more water if the water evaporates. You're looking for the onions to start to break down and caramelize.
Add your homemade paste and stir into the onions, then add your cauliflower florets, stock, water and passata then cook for a further 15-20 minutes. You're looking for the cauliflower to begin to get soft and the sauce to thicken.
Add the drained chickpeas, peppers, broccoli and cabbage or cavolo nero. Cook for a further 15-20 minutes until the vegetables are cooked through.
Serve on a bed of brown rice and scatter with some coriander leaves, and if you fancy a few toasted almonds and finely sliced red chilli.