Moroccan style chickpea and lentil stew.

I think I'm a little in love with all things Moroccan at the moment. By chance I saw a snippet of a world famous chef touring the place. The colours, so vibrant! It reminded me of Indiana Jones movies.

It's now on my list of must see places before I die.

Level of difficulty- easy peasy.
Pots used- one.
Time from start to finish- 50 minutes.
Serves 6-8.




Ingredients:

One tablespoon of olive oil.
Slice one leek (mainly I used leek because I didn't have an onion so you can use either).
One clove of garlic, smooshed, and about the same of Ginger and chili paste or harrisa.
I tablespoon of ground cumin.
One bay leaf.
One tin of tomatoes.
8 cups of liquid veggie stock.
Two cups of dried red lentils.
One cup of cooked chickpeas.
2 cups of shredded silver-beet.
Salt and pepper to taste.

Method:

Now grab that sweet little pan of yours. Put it on a medium heat and add the oil. When warm, add the usual suspects- leek, garlic, and ginger. Fry stirring for a few minutes.
Add the chili paste, and the cumin and stir until nice and mixed together. Next, pop in the stock, tomatoes and the bay leaf. The red lentils will want to join the party so put them in the pot too.
Stir it all together. Bring it all to the boil and then simmer for about half an hour. Next comes the chickpeas. Leave them simmering for about ten minutes.
Finally! Add some salt and pepper to taste and stir in the silverbeet.
Serve warm and toasty. Eat on it's own or with rice.