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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in coconut oil over a medium heat until softened and fragrant.
Add tomato puree, cumin, turmeric, and paprika and fry for a few more minutes until aromatic.
Add carrot, red pepper, and courgette and fry until softened, stirring regularly.
Stir in chickpeas, red lentils, chopped tomatoes, and water.
Bring to the boil, reduce heat, cover, and simmer for 25 minutes until the liquid has been absorbed and the lentils are tender.
Season with black pepper to taste.
Serve and enjoy.
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For a spicier stew, add a pinch of chili powder or fresh chili.
You can substitute coconut cream with coconut milk for a lighter version.
Can I use dried chickpeas instead of canned?
Yes, but you will need to soak and cook them beforehand.
How can I make this stew thicker?
Reduce the amount of water or simmer for a longer time to thicken the stew.
Can I freeze the leftovers?
Yes, this stew freezes well. Store in an airtight container for up to 3 months.
What can I serve with this stew?
Serve with rice, quinoa, or crusty bread for a complete meal.
Is this stew vegan?
Yes, this stew is vegan as it contains no animal products.
