Ingredients

• 2 tablespoons of olive oil
• 1 onion
• 2 cloves of garlic
• 1 stick of celery
• 2 carrots
• 1 sweet potato
• 2 tablespoons of ras el hanout spice mix (see linked recipe)
• 1 red chilli
• 1 tin of chickpeas
• 1 tin of lentils
• 1 tin of chopped tomatoes
• 1 litre of vegetable stock
• 1 handful of coriander

Method

1. Finely chop the onion, celery, carrots, sweet potato and crush the garlic
2. Cook all of the above in a saucepan in the olive oil for 4-5 minutes to soften them up
3. Finely chop the chilli, add the pan along with the ras el hanout and cook for another 1-2 minutes
4. Add the chickpeas, lentils, tomatoes, and stock
5. Simmer for 30-40 minutes until the sauce has thickened
6. Serve and garnish with chopped coriander
7. Goes well with toasted pitta breads