Ingredients:
avocado oil
small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
one fresh chili, finely chopped
1 tsp ground cumin
1 tsp ground coriander
14oz can chickpeas
14oz can diced tomatoes
1/4 cup red lentils
1 cup water or vegetable stock
60g baby spinach, chopped
one handful of cilantro, chopped
Directions:
Heat a little avocado oil in a pan and cook onions until soft. Add garlic, ginger, and chili and cook for another minute. Stir in cumin and coriander, then add chickpeas, tomatoes, lentils and your choice of liquid. Bring to a boil, then cover and reduce heat to a low simmer. Cook 25 minutes, stirring occasionally. At the end of cooking time, stir in spinach and cilantro and cook for a minute to allow the greens to wilt.