/getattachment/07a9e1de-ee89-445d-b2b6-32d9a9b8ee4d/Chick-Pea-and-Lentil-Stir-Fry.aspx
Chick Pea and Lentil Stir Fry Recipe
A vegetarian feast of pulses spiced with fragrant cumin and cinnamon and livened up with almonds, tomato and olives.
Recipe Ingredients
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100 g 3-in-one dried soup mix
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1 vegetable stock cube dissolved in 400 ml hot water
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1 cinnamon stick
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1 very large onion, peeled and cut in half lengthwise - cut one half into half- rings, and the remainder finely chopped
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30 ml SPAR olive oil
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10 ml cumin (jeera)
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50 g SPAR flaked almonds
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2 ml ground cinnamon
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½ a 410g can SPAR diced tomato
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Handful fresh dhania, chopped
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410 g can lentils, drained
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1 pouch SPAR black mission olives
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410 g can chickpeas, drained
Recipe Method
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Briskly simmer the soup mix in the stock with the cinnamon stick for 30 minutes, replenishing with small amounts of hot water only if necessary. Discard the cinnamon stick.
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Saute´ the onion slices in half the oil, until light brown - remove from the pan and set aside.
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Add on the remaining 15 ml oil, heat, and add in the chopped onion, cumin and almonds. Stir-fry until golden brown. Stir in the cinnamon, tomato and dhania. Simmer gently for 5 minutes.
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Stir in the cooked soup mix, lentils, olives and chickpeas, and heat through well. Check seasoning.
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Serve hot, with a dollop of SPAR Fat-free plain yoghurt on each portion.
Hints & Tips
Serve with Garlic and chilli couscous, pita breads, brushed with olive oil and grilled briefly on both sides, in a ridged cast-iron pan, and hummus to spread on.
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