Spiced Lentils with Harissa Roast Chickpeas Recipe

Ingredients

150g dried red lentils
400g tin of chickpeas
1 tsp harissa paste
1 courgette
1 garlic clove
50g dried apricots
1 tbsp ras al hanut
400g tin of chopped tomatoes
A handful of mint leaves
100g baby leaf spinach
1 lemon
150g Greek style yogurt

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with foil or baking paper. Half-fill and boil your kettle. Tip the lentils into a medium-sized bowl and cover with cold water. Set to one side.

2. Drain the chickpeas and tip them onto a clean tea towel. Gently dry them. In a clean mixing bowl, add the harissa paste, a pinch of salt and pepper and ½ tbsp olive oil. Mix well, then add the chickpeas. Toss together to coat them. Tip them onto the lined baking tray and spread them out in a single layer. Slide into the oven to bake for 30 mins till they’re golden and crisp. Shake the tray once or twice during cooking. Turn the oven off if they’re cooked before the lentils, to keep the chickpeas warm.

3. While the chickpeas roast, trim the courgette and chop it into small chunks. Peel and finely grate or crush the garlic. Roughly chop the dried apricots.

4. Place a large pan on a medium heat. Pour ½ tbsp oil into the pan, then add the courgette. Fry on a gentle heat for 5 mins, stirring occasionally, till slightly softened.

5. Add the ras al hanut and garlic to the pan and cook and stir for 1 min. Tip in the tin of chopped tomatoes and add chopped apricots, then bring up to a bubble.

6. While the pan is coming up to a bubble, drain the lentils and rinse them under cold water. When the tomatoes are bubbling, carefully tip in the rinsed lentils. Pour in 500ml hot water from the kettle. Stir and pop on a lid. Simmer for 15 mins, stirring occasionally, till the lentils are tender and the sauce has thickened.

7. Finely chop the mint leaves.

8. After 15 mins, add the spinach to the pan and stir through the lentils. Cook together for 4-5 mins, lid off the pan. The spiced lentils should be cooked and the spinach wilted. Finely grate in the zest and squeeze in the juice from half the lemon. Taste the lentils and add more salt, pepper or a pinch of sugar, if you think it needs it.

9. Remove the chickpeas from the oven. Spoon the lentils into warm bowls. Scatter over the crispy chickpeas. Dollop on the yogurt and sprinkle over the chopped mint. Serve with a wedge of the remaining lemon on the side.

10. Love Your Leftovers
The lentils will keep for up to 3 days in the fridge in airtight tubs. Divide the lentils between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The lentils can also be frozen for up to 3 months. Defrost overnight before reheating. Store the crispy chickpeas in an airtight tub. They won’t be quite as crisp, but will still taste great.