Lentil and chickpea stew with carrots over rice
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
Ingredients
  • 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
Instructions
  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 vanillaandbean.com