with chickpeas and toasted baguette
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Onion
1 unit(s)
Chickpeas
1 pack(s)
Coriander
5 grams
Ras-el-Hanout
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Tomato Paste
1 tin(s)
Vegetable Stock
1 sachet(s)
Lentils
1 pack(s)
Baguette
2 unit(s)
Yoghurt
110 grams
Harissa Paste
1 sachet(s)
Ground Cumin
1 sachet(s)
Falafel
160 grams
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Drain and rinse the chickpeas and lentils in a sieve.
- Roughly chop the coriander (stalks and all).
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, 4-5 mins.
- Add the ras-el-hanout, season with salt and cook for 1 min more.
- Add the chopped tomatoes, cumin and tomato paste to the pot.
- Pour in 350ml water (per 2P) along with the stock.
- Stir everything together and bring to the boil.
- Add the drained lentils and chickpeas to the pot.
- Bring back to the boil, then lower the heat and simmer until slightly thickened, 12-15 mins.
- Stir occasionally to prevent sticking.
- Once the stew has reduced, stir through the harissa paste.
- Season to taste with salt, pepper and sugar.
- When the stew is almost finished, pop the baguettes into the oven to warm through, 2-3 mins.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Fry the falafel for 3-5 mins, turning frequently for even cooking.
- Spoon the spiced lentil stew into bowls. Top with crumbled falafel.
- Top with a sprinkling of coriander and a dollop of yoghurt.
- Tear off chunks of warm baguette for mopping up the stew.
4220
kJ
Energy (kJ)
1009
kcal
Energy (kcal)
20.7
g
Fat
3.8
g
of which saturates
141.9
g
Carbohydrate
31.2
g
of which sugars
29.9
g
Dietary Fiber
42.7
g
Protein
0
mg
Cholesterol
7.26
g
Salt
