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.


Prep Time

15 minutes

Cooking Time

50 minutes


Serves 4-5

Recipe Ingredients

  • 100 g 3-in-one dried soup mix
  • 1 vegetable stock cube dissolved in 400 ml hot water
  • 1 cinnamon stick
  • 1 very large onion, peeled and cut in half lengthwise - cut one half into half- rings, and the remainder finely chopped
  • 30 ml SPAR olive oil
  • 10 ml cumin (jeera)
  • 50 g SPAR flaked almonds
  • 2 ml ground cinnamon
  • ½ a 410g can SPAR diced tomato
  • Handful fresh dhania, chopped
  • 410 g can lentils, drained
  • 1 pouch SPAR black mission olives
  • 410 g can chickpeas, drained

Recipe Method

  1. 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.
  2. Saute´ the onion slices in half the oil, until light brown - remove from the pan and set aside.
  3. 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.
  4. Stir in the cooked soup mix, lentils, olives and chickpeas, and heat through well. Check seasoning.
  5. 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.