Lentil and Chickpea Curry

Lentil and Chickpea Curry Category: Main
Cooking Time:


  • 150g Country Range Dried Chick Peas
  • 100g Country Range Red Lentils (rinsed)
  • 1 large onion
  • 1 garlic clove, crushed
  • 1 tsp Country Range Ground Cumin
  • 1 tsp Country Range Garam Masala
  • 1 tsp Country Range Fennel Seeds
  • 1 tsp Country Range Ground Coriander
  •  1 Country Range Cinnamon Stick
  • 400g Country Range Chopped Tomatoes
  • 600ml Country Range Vegetable stock
  • 2 medium chillies, deseeded and sliced
  • 1 cauliflower, cut into florets
  • 2 handfuls of baby spinach
  • 1 big pinch of salt



Cover the chickpeas in water and leave to soak overnight for 8-12 hours.


Boil the chickpeas in a litre of water for 10 minutes then leave to simmer for 1 hour and 30 minutes.


Roughly chop the onion at gently fry in the oil with the crushed garlic clove. When the garlic and onion have softened add the cumin seeds, garam masala, fennel seeds, ground coriander, cinnamon stick, salt and the chillis (use only one chilli if you do not want too much heat).


Next add the can of chopped tomatoes, rinsed red lentils, vegetable stock and simmer for 15 minutes. Then add the cauliflower and leave to simmer for about 30 minutes until the cauliflower is cooked and the lentils are tender (most of the liquid should have been absorbed).


Finally add the cooked chickpeas and spinach and cook for another 5 minutes. To serve remove the cinnamon stick and garnish with natural yoghurt and fresh coriander.


To Serve: Natural Yoghurt and Fresh coriander (chopped)

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