Ingredients
3 tbsp extra virgin olive oil
1 onion, finely diced
3 celery sticks, finely sliced
1 carrot, finely diced
1 yellow/ red pepper, diced
1 red chilli, deseeded and finely chopped
4 garlic cloves, crushed
2 cm fresh ginger, grated
1 tbsp cumin seeds
2 tsp turmeric
2 tsp smoked paprika
2 tsp cinnamon
3 tbsp tomato purée
1 litre vegetable stock
2 tins chopped tomatoes
2 tins chickpeas, rinsed and drained
150g green lentils, rinsed
Large handful flat leaf parsley
Sea salt and black pepper
Lemon wedges, to serve
Cauliflower rice, to serve
Method
1. Put the oil into a large pan over a medium heat. Add the onions, celery, carrot, pepper and chilli and cook for 6-8 minutes until the onions have softened.
2. Add the garlic, ginger, all the dried spices and the tomato purée and cook for another 2-3 minutes, stirring continuously, until fragrant.
3. Add the stock, chopped tomatoes, chickpeas and lentils and bring to the boil. Reduce the heat to a gentle simmer, stirring frequently, for 30-35 minutes until the lentils are tender and the stew has thickened a little.
4. Stir in most of the parsley and season to taste.
5. Serve scattered with the remaining parsley, a wedge of lemon and a portion of cauliflower rice .