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
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.