1. Preheat oven to 190°c and place the cubed pumpkin on a baking tray, lightly drizzle with olive oil, add a pinch of salt and pepper, then roast for 25-30 minutes.

2. Meanwhile heat a large saucepan on low to medium heat, spray lightly with fry spray then add the onions and garlic, Italian herbs and cayenne pepper and cook for roughly 5 minutes on low until they become fragrant. Add the fresh chilli and pepper and cook for another few minutes, then add the chopped tomatoes. Fill the can half way with water, add about half of that to pan, increase the heat to bring to a boil then reduce to a low simmer for 15-20 minutes. Stir often, add more water if necessary.
3. When the pumpkin is ready, add to the pan with the drained beans and cook for 5 minutes. Stir in the spinach and fresh basil and cook for a minute or so until it’s fully reduced before serving.

Serve and enjoy!