Chickpea, Lentil, Spinach Curry
200g chickpeas, soaked overnight
50g red lentils
160g white basmati rice
400g chopped tomatoes
Handful chopped parsley
Salt and pepper
Dice the onion, finely chop the ginger, press the garlic.
Heat 1 tbsp vegetable oil in a pan and add the onion. Cook for around 3-5 minutes until starting to soften. Add the garlic & ginger and cook for another two minutes.
Add the cumin and coriander and cook a minute before adding the drained chickpeas, tomatoes, lentils and water. Stir well then bring to a boil.
Cover, reduce the heat to a gentle simmer and leave to cook until the lentils have cooked, around 30 minutes, stirring now and then.
While the lentils are cooking, chop the spinach and roughly chop the parsley. When the lentils are cooked, add spinach to the pan and cook a minute until wilted.
Serve with basmati rice and garnished with parsley. Season with salt and pepper. Can be made ahead and stored a day or two in the fridge.