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CHICKPEA AND LENTIL CURRY

Cuisine
Courses
Servings 8
Ingredients
  • 1 can (400 gr) Cooked Chickpeas (drained)
  • 1 can (400 gr) Chopped Tomatoes
  • 120 grams Red Lentils
  • 200 ml Vegetable stock
  • 1 medium Green bell pepper (capsicum) (190g) (pith and seeds removed then roughly chopped)
  • 75 grams Spinach
  • 1/2 teaspoon Ginger - 1 thumb size piece (skin removed than finely grated)
  • 1 medium Green Chilli Pepper (pith and seeds removed then roughly chopped)
  • 3 cloves Garlic (minced)
  • 1 teaspoon meiudm Yellow Onion (210gr) (chopped)
  • 1 tablespoon Olive Oil
  • 1/2 Ground Coriander
  • 1/2 teaspoon Ground Garam Masala
  • 1 teaspoon Ground Tumeric
  • 2 teaspoons Ground Cumin
  • 2 or 3 tablespoons Juice of half a medium Lemon
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Cracked Black Pepper
Instructions
  1. Heat the Oil in a large sauté pan.

  2. Add the Onion and cook for about 10 minutes, until the Onion is translucent.

  3. Add the Garlic, Chilli Pepper and Ginger, stir well and cook for a minute.

  4. Next add the spices, again stir well and cook for just a minute.

  5. Now add the bell Pepper, and stir.

    Pour in the chopped Tomatoes, stock, Lemon juice, add the Chickpeas and Lentils. Add the salt and pepper then stir well.

  6. Bring the pan to the boil, reduce the heat to a gentle simmer then cover the pan witha tight-fitting lid.

  7. Cook for about 15 minutes stirring occasionally. Check the seasoning halfway throughcooking.

  8. Once the lentils are cooked and the sauce has thickened add the spinach to the pan,put the lid back on for about two minutes.

    Take the lid off then stir in the wilted Spinach. .

  9. Serve immediately with Rice, Naan, some Coriander (Cilantro) leaves.