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Moroccan chickpea, lentil and spinach stew

A hearty Moroccan stew for veggies and meat eaters alike.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm fresh ginger, peeled and finely chopped
  • 1 carrot, diced
  • ½ tsp ground tumeric
  • ½ tsp Schwartz Crushed Chilli
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 cinnamon stick
  • 400g can chopped tomatoes
  • 800ml vegetable stock
  • 150g red lentils
  • 150g puy or green lentils
  • 420g can chickpeas, drained
  • 200g fresh baby leaf spinach
  • fresh coriander

Method

  1. Heat the oil in a large saucepan and fry the
    onion until it begins to brown. Add the garlic
    and ginger and cook for a further 2 minutes.
  2. Add carrot and spices and stir well to coat
    the vegetables; cook for 2 minutes. When
    you can smell the spices, they are cooked,
    so add the tomatoes, stock and lentils. Cook
    over a moderate heat without the lid for 30
    minutes, or until the lentils have softened.
  3. Add the chickpeas and heat through.
  4. When you are ready to serve, remove the
    cinnamon stick, stir the spinach through, and
    serve with toasted wholemeal pitta bread or
    brown rice and a few sprigs of coriander.

Goes well with...

Pink Elephant

Pink Elephant

"Intense fruity aromas. Crisp, fresh flavours with hints of strawberry, raspberry & pepper"

Perfect with..."Ideal with all spicy foods & grills"

Grape:
Not Available
Country:
Portugal
Price:
Under £5
International Wine Challenge 2011 Commended
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4 Serves 4 people
5 Preparation time of 5 mins
40 Cooktime for 40 mins
457
Calories
23%
11.7g
Sugar
13%
10.6g
Fat
15%
3.1g
Saturate
16%
0.7g
Salt
12%
of your Guideline Daily Amount (GDA)

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