Curried red lentil chickpea stew
Extra virgin olive oil
1 medium, finely chopped
1 tbs, finely grated
½ tsp, brown variety
Vegetable stock cube
1 individual, to make 1L (4 cups) of vegetable stock
2 cup(s), (400g), red variety, rinsed, drained
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Canned diced tomatoes
1 can(s), (1 x 400g can)
Baby spinach leaves
3 cup(s), (60g)
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5-7 minutes or until softened. Add garlic, ginger, coriander, cumin, curry, mustard seeds and a pinch of salt and cook, stirring, for 1 minute or until fragrant.
- Stir in stock, lentils and 2 cups (500ml) water and bring to boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until lentils are tender, or 20 minutes for creamy lentils. Add chickpeas, tomatoes, spinach and lime juice and cook, stirring, for 1-2 minutes or until heated through. Season with salt and pepper. Serve sprinkled with coriander.