chickpea and lentil curry


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



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.

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