Ingredients

The following ingredients have 2 Servings
  • 1 tbsp Olive oil
  • 400 g Chickpeas (drained)
  • 1 Onion (thinly sliced)
  • 1 tsp Cumin
  • 0.5 tsp Ground cinnamon
  • 0.5 tsp paprika
  • 1.5 tsp Ras-el-hanout
  • 0.5 bunch Fresh coriander (cilantro)
  • 1 pinch Sea salt and black pepper
  • 400 g Chopped tomatoes (canned)
  • 1 tbsp Tomato puree
  • 500 ml boiling water
  • 1 vegetable stock cube
  • 40 g Dried red lentils (rinsed)
  • 2 tbsp Harissa

Instruction

  • Heat some oil in a large pan, add the onion and gently cook for 2 minutes.
  • Add the cumin, paprika, ras-el-hanout and salt and pepper and stir well and cook for a further minute.
  • Add the chopped tomatoes, tomato puree, harissa, water and stock cube and stir well.
  • Add the lentils, stir and simmer for 10 minutes. Then add the chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
  • Add the chopped coriander (cilantro), stir and simmer for 5 more minutes.