Spicy Moroccan Chickpea Stew

Step 1

Heat 1 tbsp Olive oil in a large pan, add 1 Onion and gently cook for 2 minutes.

Step 2

Add 1 tsp Cumin, 0.5 tsp Paprika, 1.5 tsp Ras-el-hanout0.5 tsp Ground cinnamon and 1 pinch Sea salt and black pepper and stir well and cook for a further minute.

Step 3

Add 400 g Chopped tomatoes, 1 tbsp Tomato puree, 2 tbsp Harissa, 500 ml boiling water and 1 vegetable stock cube and stir well.

Step 4

Add 40 g Dried red lentils, stir and simmer for 10 minutes. Then add 400 g Chickpeas and simmer for a further 10 minutes. Add a little more water if needed.

Step 5

Add 10 g Fresh coriander (cilantro), stir and simmer for 5 more minutes.