Spiced Chickpea Stew

Ingredients

• 1 tsp minced garlic
• 1 tbsp ghee
• 300 g canned chick peas in brine
• 15 g tomato paste
• 65 g red lentils
• 200 ml vegetable stock
• 1 tsp ground cardamom
• 1 tsp chilli powder
• 2 tsps coriander leaf (dried)
• 2 tsps cumin
• 2 medium onions
• 400 g red tomatoes (in tomato juice, canned)
• 500 g kumara

Directions

1. Heat ghee in large saucepan. Cook diced onion and garlic until clear.
2. Add all spices (chilli optional) and cook until fragrant.
3. Chop kumara into bite-sized pieces.
4. Add remaining ingredients to pot and bring to boil.
5. Simmer for 15 minutes or until kumara and lentils are soft.
6. Serve with yoghurt, fresh coriander, or couscous if desired.
7. Will develop flavour over night. Freezes and reheats well.