I just made this the other day and it was delicious on the first day, and great as a leftover for lunch too. Note, I didn’t have any fresh tomatoes so I used a small can of diced tomatoes and it worked a treat. Enjoy!
1 tbsp olive oil or ghee
2 medium onions, diced
2 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
¼ tsp cinnamon
¼ tsp chilli powder (or to taste)
1 large sweet potato, cubed
2 cups vegetable stock
1 tbsp tomato paste
4 medium tomatoes chopped
1 can chickpeas
1/3 cup red lentils, rinsed
Yogurt and coriander to garnish
Heat oil in saucepan, and cook onion and garlic until they begin to soften. Add spices and stir until the fragrance is release, then add sweet potato, stock, tomato and paste, chickpeas, and lentils. Simmer with the lid on for about 25-30 minutes. Serve in bowls with couscous and top with yogurt and coriander. Yum

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