Ingredients
- 400g canned whole peeled tomatoes
- 200g dried brown or green lentils
- 100g cooked (canned) chickpeas
- 100g uncooked rice
- 1 large onion, grated or finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, crushed
- ½ tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp paprika
- 2-3 tbsp extra virgin olive oil
- I litre vegetable or chicken stock
- A small bunch each of fresh coriander and parsley, finely chopped
- Lemon wedges to serve
- Salt and pepper to taste
Directions
Step 1
In a large stockpot or saucepan, heat 2-3 tablespoons of extra virgin olive oil over medium heat. Sauté the diced onion, celery, and carrot for about 5-7 minutes until softened. Add the crushed garlic and cook for another minute.
Step 2
Stir in the cumin, ginger, cinnamon, and paprika and fry for another 2 minutes to release the fragrance.
Step 3
Add the tomatoes (crush them a little), lentils, chickpeas, rice, and stock to the pan. Bring to a boil, then reduce to a simmer.
Step 4
Simmer gently for about 30-40 minutes, or until the rice and lentils are tender. Check the liquid level occasionally and stir gently. Add a little more water if needed.
Step 5
Add salt and pepper to taste.
Step 6
Serve hot, garnished with the chopped herbs, and with lemon wedges on the side.
