Free Healthy Recipe - Moroccan Chickpea and Lentils

Dairy free, Gluten free, Low GI, Wheat Free

When the temperature drops the spices come out, and while I know that Indians enjoy spices for their cooling properties, my Western palate embraces them much more when it's cold outside. Last night, on a cold and gloomy night in Sydney, I made this delicious dish. It's 'meaty", nurturing, inexpensive, delicious and packed full of fibre. Served with brown rice and the obligatory green vegetables this healthy and hearty dish will be enjoyed by everyone.

Ingredients

2 tbsp olive oil

2 small brown onions, chopped

4 cloves garlic, crushed

1 tsp ground ginger

2 tsp ground coriander

2 tsp ground cumin

½ tsp chilli flakes

½ tsp ground celery seed

2 cans (400g each) chopped tomatoes

500 ml water

1 cup canned chickpeas, drained

1 cup dry brown lentils, rinsed

¼ cup currants

1 lemon juice only

Method

Heat the olive oil in a pan and add the onion, garlic and spices to sauté for 2 - 3 minutes.

Add the remaining ingredients and bring to the boil. Reduce the heat to simmer, cover the pan and cook for 45 minutes until the lentils are tender.

Serve with brown rice and cooked silverbeet.

Makes 4 servings

Prep Time:	5 mins
Cooking Time:	55 mins
Ready in:	1 hr
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	1410 kj
Calories	337 kcal
Fat	11.5 g
Saturated Fat	1.6 g
Total Carbohydrate	37.5 g
Total Protein	16.5 g
Fibre	12.2 g

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