Serves- 2

Prep time- 10 mins

Cooking time- 55 mins

Ingredients:

1 tbsp olive oil

1 medium onion, diced

1 carrot, chopped

1 tbsp Amboora Signature Ras El Hanout

1 400g tin chopped tomato 

250 ml vegetable stock

150g lentils, rinsed

1 400g tin chickpeas, drained

Method:

1. In a large saucepan, add the olive oil and once heated up, add the onion and carrot. Sauté over a low to medium heat for 5 minutes.
2. Add the spices to the pan, making sure the vegetables are coated. Cook for a further few minutes.
3. Add the tinned tomatoes along with the stock and bring to the boil.
4. Add the lentils and chickpeas and reduce to low simmer for 40 minutes until both are soft. Add more water if you prefer a thinner consistency.
5. Enjoy steaming hot with a chunk of fresh bread and butter. Bsaha!