Chickpea Dahl

Beautiful vegan winter warmer full of fiber and anti-inflammatory spices

• 1 tablespoon Olive Oil
• 1 onion, finely diced
• 2 Cloves of garlic, crushed
• 2 birds eye chilli, finely diced
• 2 coriander roots, trimmed
• 1 tablespoon ginger, finely grated
• 1 teaspoon cinnamon
• 1 teaspoon powdered turmeric
• 1 tablespoon Thai red curry paste
• 1 cup Chickpeas, soaked overnight
• 1 cup red lentils, soaked
• 2 cups vegetable stock
• 1-2 cups boiled water
• 4-5 green cardamom pods
• 3-4 star anise
• 200g diced tomato

1. Heat olive oil in a large pot and add onion, garlic, chilli, coriander and ginger – fry briefly until fragrant. Stir through curry paste. Add chickpeas and lentils and stir to coat.
2. Add stock and water bring to the boil and leave uncovered on a low simmer for 2 hours – stirring occasionally. Add diced tomato.
3. Serve with cooked quinoa and garnish with mint leaves and pepitas