World Cuisine

Ras el Hanout Lentils and Chickpeas

cook 10 mins
  • 2 tablespoons ghee or butter
  • 2 garlic cloves, crushed
  • 1 tablespoon peeled and finely chopped fresh root ginger
  • 250 g (8 oz) pouch ready-cooked brown lentils
  • 150 g (5 oz) canned chickpeas, rinsed and drained
  • 2 tablespoons pine nuts
  • 1 teaspoon ras el hanout
  • small bunch of coriander, finely chopped
  • salt
  • couscous, to serve
  • Heat 1 tablespoon of the ghee or butter in a heavy-based frying pan or the base of a tagine, stir in the garlic and ginger and cook for 2 minutes. Add the lentils and chickpeas and cook for a further 2–3 minutes, then season with salt.
  • Meanwhile, in a separate heavy-based frying pan, dry-fry the pine nuts over a medium heat for 2–3 minutes until they emit a nutty aroma. Stir in the remaining ghee or butter and the ras el hanout.
  • Pour the pine nut mixture over the lentils and chickpeas, toss well and sprinkle with the coriander. Serve spooned over couscous as a side dish.
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