This super warming and hearty dish is a perfect winter evening go to. Leave it on the hob to allow the flavours and aromas to develop… Fear not if you don’t have black chickpeas you can always use normal ones!
1tbsp coconut oil
1 white onion (chopped)
4 cloves of garlic (minced)
2 tsp cumin
1 tsp cinnamon
1 tsp ground turmeric
Hint of cayenne pepepr
400g tin of chopped tomatoes
400ml vegetable stock
1 400g tin of chickpeas, rinsed and drained
1/2 butternut squash (peeled and chopped)
1 can green lentils, rinsed well
1/2 courgette (chopped)
Salt to taste
Black pepper to taste
Juice of half a lime
2 stalks of chopped coriander
1. Heat the oil in a pan and add the onion with the garlic, add the cumin, cinnamon, turmeric, cayenne pepper and allow to cook on a low heat for 3-4 minutes string regularly.
2. Add the chopped tomatoes and cook for a further 3-4 minutes.
3. Next add the stock, chickpeas, squash, courgette, lentils, salt and pepper. Allow to simmer for 25-30 minutes. Finally add the lime juice and coriander.