Middle Eastern Chickpea and Lentil Tagine

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

  • 2 tbs olive oil
  • ½ red onion, cut into petals
  • ½ red capsicum, cut into 2cm dice
  • 1 clove of garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp cinnamon
  • 1 tsp chilli (optional)
  • 6 button mushrooms, quartered
  • ½ medium sized sweet potato, peeled and cut into 3 cm cubes
  •  440 g tin of lentils
  • 440 g tin of diced tomatoes
  • 1 cup baby spinach or half a packet frozen spinach
  • salt and pepper
  • coriander, for garnish

Method

  1. Heat oil in a large pot over a medium heat. Saute onion, garlic and spices, until aromatic, about 5 minutes. Add mushrooms and capsicum and cook for a further minute or two.
  2. Add tinned tomatoes, stock and sweet potato. Cook for about 15 minutes or until sweet potato is tender.
  3. Add chick peas, lentils and spinach and cook for a further 5 minutes, until pulses are heated through and spinach has wilted.
  4. Garnish with coriander and serve with quinoa, cous cous or brown rice, and natural yoghurt.

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