Lentil and chickpea masala

As part of a month were calling Free From Feb, we're celebrating being meat-free this week. And this dish is fully vegetarian and a fantastic mid-week meal!

Serves 4-6

Ingredients:

2tsp coriander seeds1tsp cumin seeds3 dried red chillies1 tbsp ginger-garlic paste1 tsp turmeric¼ tsp ground cinnamon1tsp tomato pureeJuice ½ lime (save the rest to garnish)1tsp honey1 green chilli, finely sliced1 tbsp rapeseed or olive oil1 onion, finely chopped300ml good-quality vegetable stock400g can lentils (any colour), drained400g can chickpeas, drained2 tbsp fresh chopped corianderBoiled rice, chapattis and raitia (optional) to serve

Method:

• In a dry frying pan toast the coriander seeds, cumin seeds and red chillies over a high heat until fragrant – about 1 minute. Then add to a small food processor along with the ginger-garlic paste, turmeric, cinnamon, tomato puree, lime, honey and green chilli, and blend to a paste.

• In a heavy-based casserole heat the oil over a medium heat and add the onion. Add a pinch of salt and fry, stirring occasionally, for 15 minutes until softened. Increase the heat to high and add the blended paste and fry for a minute.

• Stir in the stock, lentils and chickpeas and bring to a boil, then reduce to a simmer and cook down until thickly reduced – about 10 minutes. Finish by stirring in the chopped coriander.

*Serve with rice, chapattis, raita if using, and a wedge of lime.