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Easy Chickpea and Lentil Curry (Vegan Recipe)
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion (210g) (1 ⅓ cups) finely chopped
  • 3 cloves of garlic finely minced or put through a garlic press
  • 1 thumb size piece of ginger, (½ tbsp) finely grated
  • 2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper chilli flakes or one green chilli pepper finely chopped
  • 1 medium green bell pepper (capsicum) pith and seeds removed then roughly chopped
  • 1 400g can of chopped tomatoes (2 cups)
  • 1 400g can of cooked chickpeas (1 ½ cups drained)
  • 120 g red lentils (⅝ of a cup)
  • 200 ml vegetable stock (1 ½cups) I made my stock with 1½ teaspoons of vegetable bouillon and 200 ml of boiling water.
  • The juice of half a medium lemon (2 or 3 tbsp)
  • ½ teaspoon sea salt divided into two parts
  • ¼ teaspoon cracked black pepper
  • 75 g spinach (2 cups)
Steps
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