2 tablespoons olive oil
1 onion, sliced
1 carrot, diced
3 cloves garlic, crushed
pinch chilli flakes
1½ teaspoons each ground cinnamon, cumin and turmeric
½ teaspoon ground cardamom
2 tablespoons grated fresh ginger
2 tablespoons tomato paste
2 x 400 gram tins chopped tomatoes
2 cups vegetable stock or water
1 x 400 gram tin chickpeas, drained and rinsed
1 x 400 gram tin brown lentils, drained and rinsed
¼ cup chopped coriander
sea salt and ground pepper
thick plain yoghurt, sliced spring onions, coriander and olive oil
Heat the oil in a large saucepan and add the onion, carrot, garlic and chilli flakes. Add a good pinch of salt, cover and cook until tender, stirring occasionally.
Add all the spices, fresh ginger and the tomato paste and cook for 1 minute, adding a splash of water if the pan is dry.
Stir in the tomatoes and stock or water and the chickpeas and simmer for 20 minutes. Add the lentils and coriander.
To serve: Divide between bowls and top with a dollop of yoghurt, spring onions, coriander and a drizzle of olive oil.
Cook’s tip: We served ours with warm pita breads, olive oil and dukkah for dipping.