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Harissa, chickpea and lentil stew
Fruit and vegetables
1
onion
, finely diced
¼
leek
, finely diced
1
carrot
, peeled and finely diced
½ red
pepper
, finely diced
½ green
pepper
, finely diced
4
garlic
cloves, crushed
1 tsp
lemon
zest
1 tbsp chopped
coriander
1 tbsp chopped
parsley
1 tbsp
lemon juice
Tins, packets and jars
200g tin
chopped tomatoes
120g/4½ oz dried
red lentils
, rinsed
120g/4½ oz
chickpeas
, drained, from a tin
Cooking ingredients
1 tbsp extra virgin
olive oil
1 tsp
salt
2 tsp ground
cumin
1 tsp
smoked paprika
1 tsp sweet
paprika
1 tsp
black pepper
4 tsp
harissa
paste (or to taste)
1 tbsp
tomato purée
350ml/12fl oz
vegetable stock
Other
flatbreads, to serve
Back to recipe
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