Moroccan chickpea, lentil and spinach stew (V)

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The ingredients (less the garlic)

Another vegetarian offering for our Gent night

Ingredients

• 2 tablespoons olive oil
• Grind of fresh black pepper
• 1 onion, peeled and finely chopped
• 4 Cloves of garlic, peeled and crushed
• 2 cm fresh ginger, peeled and finely chopped or grated
• 1 medium carrot, peeled and diced
• ½ teaspoon ground turmeric
• ½ teaspoon chili flakes
• 2 teaspoons freshly ground cumin seeds
• 2 teaspoons freshly ground coriander
• 2.5 cm (1") piece of cinnamon stick
• 400g can of plum tomatoes, chopped
• 800 ml vegetable stock
• 150 g dried red lentils
• 150 g dried puy or green lentils
• 420 g can chickpeas, rinsed and drained
• 200 g fresh baby spinach leaves

garnish

• Fresh parsley or coriander, chopped

Method

1. Add the oil and a good grind of pepper to a large saucepan, heat and fry the onions until they begin to brown, about 4 minutes
2. Add the garlic and ginger and stir-fry for a few more minutes
3. Add the carrot and spices and mix well and cook for 2 minutes to coat the vegetables
4. Add the tomatoes, stock and the lentils, cover, bring to the boil, reduce and simmer for 30 minutes or until the lentils have softened
5. Add the chickpeas and heat for another 5 minutes
6. Just before serving, take off the heat, remove the cinnamon stick, stir in the spinach leaves and serve immediately

Serving suggestions

Serve with home-made pitta breads and garnish with coriander