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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry chopped onion and garlic in coconut oil over medium heat until softened.
Add tomato puree, cumin, turmeric, and paprika and fry for a few more minutes until fragrant.
Add carrot, red pepper, and courgette and fry until softened, stirring regularly.
Add drained chickpeas, red lentils, chopped tomatoes, and water, then bring to the boil.
Cover and simmer for roughly 30 minutes until liquid has been absorbed and lentils are tender.
Add black pepper to taste.
Sprinkle with chopped coriander and serve.
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For a creamier texture, add more coconut cream.
Adjust the spice levels by adding more or less paprika.
Can I use dried chickpeas instead of canned?
Yes, but you need to soak and cook them beforehand.
Is there a substitute for coconut cream?
You can use coconut milk, but the stew will be less creamy.
Can I freeze the stew?
Yes, it freezes well for up to 3 months.
What can I serve with this stew?
It pairs well with rice or naan bread.
Can I add other vegetables?
Yes, feel free to add vegetables like spinach or kale.
