Ingredients

• 3 tablespoons of olive oil
• 3 tablespoons of plain flour
• 1 tablespoon of chilli powder
• 1 teaspoon of cumin powder
• 1 clove of garlic
• 0.25 teaspoon of dried oregano
• 0.25 teaspoon of salt
• 1 pinch of cinnamon powder
• 2 tablespoons of tomato puree
• 2 cups of vegetable stock
• 1 teaspoon of apple cider vinegar
• 1 to taste of black pepper

Method

1. Measure out the dry ingredients (of flour, chilli powder, cumin, crushed garlic, oregano, salt and cinnamon) onto a plate and place by the cooker
2. Make up the vegetable stock and place by the cooker
3. Place the tomato puree, including measuring instrument near by the cooker
4. In a medium pan, heat the oil until its hot enough that a light sprinkling of flour sizzles on contact
5. Add the dry ingredients to the oil and whisk constantly for about 1 minute until fragrant and slightly deepened in colour
6. Whisk the tomato puree into the pan and slowly pour in the stock while whisking constantly to remove lumps
7. Raise the heat to medium-high to boil then reduce the heat to a simmer
8. Whisk the mixture often for 5 to 7 minutes until the sauce has thickened a bit
9. Remove from the heat and whisk in the vinegar and a generous amount of black pepper
10. Add more salt as necessary
11. The sauce is complete!