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Moroccan Chickpea, Lentil and Spinich Stew

Name: Moroccan Chickpea, Lentil and Spinich Stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: 2 tbsp olive oil; 1 onion; 2 Cloves of Garlic; 2 cm Fresh Ginger; 1 Carrots; ½ tsp Ground turmeric; ½ tsp crushed chilli; 2 tsp ground cumin; 2 tsp Ground Corriander; 1 cinnamon stick; 400g chopped tomatoes; 800ml vegetable stock; 150g Red lentils; 150g Green Lentils; 420g chickpeas; 200g baby leaf spinach

Over a year ago 1,334 views

Cook: 40 mins

Serves: 4

Main Course

Ingredients

2 tbsp olive oil
1 onion
2 Cloves of Garlic
2 cm Fresh Ginger
1 Carrots
½ tsp Ground turmeric
½ tsp crushed chilli
2 tsp ground cumin
2 tsp Ground Corriander
1 cinnamon stick
400g chopped tomatoes
800ml vegetable stock
150g Red lentils
150g Green Lentils
420g chickpeas
200g baby leaf spinach

Accompaniment

Method

1
1) Heat oil in a pan and fry the onions until it begins to brown. Add the garlic and ginger and cook for 2 minutes.
2) Add carrots and spices and stir well to coat the vegetables. Cook for 2 minutes. Add the tomatoes, stock and lentils. Cook over a moderate heat without a lid for 30 minutes.
3) Add the chickpeas and heat through.
4) Remove the cinnamon stick, stir the spinach through.

Stir with toasted wholemeal pitta bread or brown rice.