• 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.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pot with the onion for 6-8 mins.

• 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.

• Spoon the spiced lentil stew into bowls.
• Top with a sprinkling of coriander and a dollop of yoghurt. 
• Tear off chunks of warm baguette for mopping up the stew.