Moroccan chickpea and lentil stew

• 3 tbsp extra virgin olive oil plus extra to serve
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 red chillies, deseeded and finely chopped
• 4 garlic cloves, crushed
• 1 tbsp cumin seeds
• 2 tsp ground turmeric
• 2 tsp sweet smoked paprika
• 2 tsp ground cinnamon
• 2cm piece of fresh ginger, peeled and finely grated
• 3 tbsp tomato purée
• 1 litre vegetable stock
• 2 x 400g tins chopped tomatoes
• 2 x 400g tin chickpeas rinsed and drained
• 150g brown or green lentils
• Large handful of flat leaf parsley, leaves only
• Sea salt
• freshly ground black pepper
• lemon wedges
• sourdough bread

Instructions

1. 1

   Put the olive oil into a large pan set over a medium heat.

2. 2

   Add the onion, celery, carrots and chillies and sauté for 8 minutes, until the onions have softened.

3. 3

   Add the garlic, all the dried spices, ginger and tomato purée and cook for another 2 minutes, stirring all the time, until aromatic.

4. 4

   Add the stock, tomatoes, chickpeas and lentils and bring to a boil, then reduce the heat a little and simmer gently, stirring frequently, for 40-45 minutes, until the lentils are tender and the stew has thickened a little.

5. 5

   Stir in most of the parsley and season to taste with up to 2 teaspoons of salt (depending on how salty the stock is) and black pepper.

6. 6

   Ladle into bowls, drizzle over a little extra virgin olive oil and sprinkle over the remaining parsley.

7. 7

   Serve with the lemon wedges, to squeeze over, and some bread, to dunk.