Spicy Moroccan Chickpea Stew

2 standard portions

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Ingredients

• 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
• 10 g Fresh coriander (cilantro)
• 1 pinch Fine sea salt and ground 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 tablespoons Harissa

Method

1. Heat 1 tbsp Olive oil in a large pan, add 1 Onion and gently cook for 2 minutes.
2. Add 1 tsp Cumin, 0.5 tsp paprika, 1.5 tsp Ras-el-hanout, 0.5 tsp Ground cinnamon and 1 pinch Sea salt and black pepper and stir well and cook for a further minute.
3. Add 400 g Chopped tomatoes, 1 tbsp Tomato puree, 2 tbsp Harissa, 500 ml boiling water and 1 vegetable stock cube and stir well.
4. Add 40 g Dried red lentils, stir and simmer for 10 minutes. Then add 400 g Chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
5. Add 10 g Fresh coriander (cilantro), stir and simmer for 5 more minutes.