Gently boiled chickpeas and lentils simmered into a thick and flavourful hearty stew, topped with delicious harissa yoghurt. Filling, healthy and satisfying!

Ingredients

• 1 small carrot, diced
• 1 small onion, diced
• 1 stick of celery, diced
• 1 small courgette, diced
• 3 tsps of rose harissa
• 200 g green lentils
• 1 chicken or veg stockpot
• 400 g tinned chickpeas
• 2 handful of fresh spinach
• 3 tbsps of Greek yoghurt
• 1 handful of fresh parsley, roughly chopped

Instructions

1. Heat a drizzle of olive oil in a frying pan, then add the veg with a pinch of salt and cook over a medium-low heat for 8-12 minutes, or until the onions start to soften.
2. Next, add 2 tsp of the harissa, mix well and cook for a further 2 minutes. Add the lentils and stockpot, then mix well. Then, pour in enough water to cover, bring it to a boil, and lower the heat and allow to simmer with a lid for 20 minutes until the veg is tender. Aim to simmer out most of the liquid, but add a splash more water if it gets dry.
3. Once the veg is done, add the spinach and chickpeas and mix, then put it back on the heat for 8-10 minutes.
4. While you wait for the chickpeas to heat through, make a quick harissa yoghurt to drizzle on top. Combine the remaining tsp of harissa with the yoghurt and a pinch of salt.
5. Finally, give the whole dish a twist of salt and pepper, sprinkle over the parsley, and serve hot with some flatbreads.

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