SpiceTheWorld

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Ingredients

1 Tablespoon Olive Oil

1 Onion, finely sliced

2 Leeks, finely sliced

2 Garlic Cloves, finely sliced

2 Teaspoon Coriander

2 Teaspoon Cumin

1 Teaspoon Dried Chilli Flakes

¼ Teaspoon Cinnamon

400 Gram Chopped Tomatoes

1 Red Pepper, finely sliced

1 Yellow Pepper, finely sliced

400 Gram Chickpeas, rinsed

100 Gram Red Lentils

400 Gram Sweet Potatoes, cut into chunks

1 Orange, finely sliced

50 Gram Mixed Nuts, finely sliced

Fresh Coriander, finely sliced

Method

Heat the oil in a large flameproof casserole or saucepan.

Then gently fry the onion and leeks for 10-15 mins until softened, stirring occasionally.

Add the garlic and cook for another 2 mins.

Stir in the ground coriander, cumin, chilli and cinnamon.

Cook for 2 mins, stirring occasionally.

Season with plenty of ground black pepper.

Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes.

Now add the orange peel and juice, half the nuts and 400ml/14fl oz water.

Bring to a simmer.

Cook for 15 mins, adding a splash of water if the stew looks too dry.

Stir occasionally until the potatoes are softened but not breaking apart.

Remove the pan from the heat and serve.

Garnish with coriander.

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