Crafts and Life

Ingredients

• 2 tbsp olive or sunflower oil
• 1 large onion, finely sliced
• 1 tsp ground cumin
• 2 tbsp harissa paste, ideally rose harissa
• 400g tin chopped tomatoes
• 400g tin chickpeas or lentils, drained and rinsed
• 600ml water or stock, made with 1 chicken or vegetable stock cube
• salt and freshly ground black pepper

Method

1. Heat the oil in a large saucepan and gently fry the onion for 6–8 minutes, or until softened and lightly browned, stirring regularly. Add the cumin and harrisa paste and cook for 1 minute more, stirring constantly.
2. Add the tomatoes to the pan and bring to a simmer. Cook for 2 minutes, stirring constantly.
3. Tip in the chickpeas or lentils and stir in the water or stock. Bring to a simmer and cook for 5 minutes, stirring occasionally. Season well with salt and freshly ground black pepper.

Serves 4 – taken from bbc.co.uk

nb – we did this as a main meal so we had double the quantity