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weekly_food_challenge2017-06-11 06:58 pm
norfolkian) wrote in weekly_food_challenge2017-06-11 06:58 pm
Entry tags:
Revisiting old challenges: Spiced carrot, chickpeas and lentils
I'm copying miss_s_b and revisiting an old challenge because I made this a couple of weeks ago (been meaning to post it here for ages) and my veg-phobic husband declared that it was "the best chickpea/lentil thing I've ever had"!
It's pretty simple and was inspired by the lack of fresh veg in my fridge at the end of the week.
Serves 2
Ingredients
1 tsp oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1 tsp finely chopped ginger
1 large carrot, diced
1 heaped tsp ground cumin
1 tsp turmeric
a pinch of dried chilli flakes
100g split red lentils
500ml vegetable stock
1 400g can chickpeas, drained
a small bunch of coriander, chopped (I used frozen chopped coriander)
Method
Heat the oil gently in a pan and cook the onion, garlic and carrot over a low-medium heat for 5-10 minutes, until golden and starting to soften. Add the ginger and spices, stir well and cook for another minute or two. Add the lentils and vegetable stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Add the chickpeas and cook for another 5 - 10 minutes depending on how soft you like your lentils. Stir in the coriander and serve with rice.
miss_s_b and revisiting an old challenge because I made this a couple of weeks ago (been meaning to post it here for ages) and my veg-phobic husband declared that it was "the best chickpea/lentil thing I've ever had"!It's pretty simple and was inspired by the lack of fresh veg in my fridge at the end of the week.
Serves 2
Ingredients
1 tsp oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1 tsp finely chopped ginger
1 large carrot, diced
1 heaped tsp ground cumin
1 tsp turmeric
a pinch of dried chilli flakes
100g split red lentils
500ml vegetable stock
1 400g can chickpeas, drained
a small bunch of coriander, chopped (I used frozen chopped coriander)
Method
Heat the oil gently in a pan and cook the onion, garlic and carrot over a low-medium heat for 5-10 minutes, until golden and starting to soften. Add the ginger and spices, stir well and cook for another minute or two. Add the lentils and vegetable stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Add the chickpeas and cook for another 5 - 10 minutes depending on how soft you like your lentils. Stir in the coriander and serve with rice.