North African Stew with Tomato and Spices
Suitable for Vegetarians and Vegans, Gluten Free, Dairy Free

Ingredients
- 2 -3 tbsp olive oil
- 1 large onion, diced
- 2 garlic gloves, crushed
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1 tsp ground cinammon
- 1cm piece fresh root ginger, grated
- Pinch saffron fronds
- 200g brown lentils, washed and drained
- 400g can chickpeas
- 2 x 400g cans chopped tomatoes
- 700ml vegetable stock
- Large bunch of fresh coriander, chopped
- Large bunch of fresh parsley, chopped
- Fresh lemon juice
- Sea salt, black pepper for seasoning
Details
servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Prepare: Chop onions, crush garlic, measure spices, grate ginger, measure lentils, make up stock, chop fresh herbs
Step 2
In a saucepan or stew utensil, heat the oil. Then add onion and garlic with the spices, ginger and saffron and cook gently for 2 minutes until the onion has softened
Step 3
Add the lentils and chickpeas and stir so coated with the spice mixture. Pour in the tomatoes and stock. Bring to a boil and then cool slightly and simmer for 20 minutes. The stew should be covered
Step 4
After 20 minutes, test the lentils to see if yet cooked and quite soft. If not yet soft, continue cooking until happy with consistency.
Step 5
When satisfied lentils are cooked, remove the stew from the gas and allow to cool. After two minutes, stir in the freshly chopped herbs.
Step 6
Taste the stew and season with salt, black pepper and lemon juice until satisfied.
For meat-eaters, add 500g cooked lamb to the stew at the same time as the lentils and chickpeas.
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