Black Lentil and Chickpea Stew

We have decided its time to start eating less meat and chicken and try out more veggie dishes. Not only is it healthier but its cheaper too.

This was my first real veggie dish with lentils and it turned out so well. Aaron even went back for seconds when I thought I would have had to bribe him to even try it.

Black Lentil and Chickpea Stew
Prep Time
15 mins
Cook Time
40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Vegan, Vegetarian
Servings: 4
Author: Gina
  • olive oil
  • 1 medium onion roughly chopped
  • 2 teaspoons cinnamon
  • 2 teaspoons ras al hanut spice
  • 2 teaspoons sweet chili flakes
  • garlic crushed, as much as you like
  • 2 cups vegetable stock
  • 2 cups water
  • 1 can diced or crushed tomatoes
  • 2 medium carrots peeled and sliced into thin rounds
  • 1 cup black lentils uncooked, soaked
  • 1 tin ready to eat chickpeas
  1. Heat oil in the pot

  2. Add onions, garlic and spices, stir until everything is mixed and the onions are soft

  3. Add stock, water, tomatoes, carrots and lentils

  4. Bring to the boil and then lower heat and simmer, uncovered for about 25 minutes

  5. Add chickpeas and simmer for a further 10 minutes

Recipe Notes

Serve over rice or with naan

I adapted this recipe from

Potluck Savoury Muffins

Tanya once again sent me a too good to be true recipe. So good in fact that all of her muffins were eaten before she could take a photo.

So I decided that I couldnt post the recipe without giving you a photo and I whipped up a batch this evening.

When Tanya says that it takes 10 min to prep and 20 min to bake she wasnt lying.

Quick and yummy, my idea of good food!


  • 2 cups cake flour
  • 1 tbsp baking powder
  • Salt and pepper
  • Pinch of cayenne pepper
  • 200g red pepper (Tanya doesn’t eat peppers so she substituted for 200g ham, or bacon, a bit of onion or spring onion etc… the options are endless!)
  • 100g chopped mushrooms
  • 100g cheddar cheese
  • 1 tbsp chopped parsley
  • 2 whole eggs
  • 60ml vegetable oil
  • 350ml skim milk
  • Non-Stick Spray


  • Preheat oven to 200°C
  • Sift together the dry ingredients.
  • Add in the mushrooms, spices, parsley and grated cheese.
  • Whisk together the wet ingredients and add to the dry ingredients.
  • Mix until just combined, the mixture should still look lumpy.
  • Spoon into a muffin tin that has been coated with non-stick spray and bake in a 200°C oven for 20 minutes.
  • Remove from oven, turn onto a wire rack to cool and serve.

They smelled so good that I had to take one straight out the oven, slice it open, slather it in butter and eat it up.  I burned my fingers adn my tongue but boy was it worth it!

Oh, Tanya said it makes 12, I managed to get 22 muffins but not all of them were the same size.  So be prepared to use 2 muffin trays.