Harissa chickpea and lentil stew
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, finely diced
- 1 tsp salt
- ¼ leek, finely diced
- 1 carrot, peeled and finely diced
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp black pepper
- 4 tsp harissa paste (or to taste)
- 1 tbsp tomato purée
- 1 tsp lemon zest
- 200g tin chopped tomatoes
- 120g/4½ oz dried red lentils, rinsed
- 120g/4½ oz chickpeas, drained, from a tin
- 350ml/12fl oz vegetable stock
- 1 tbsp chopped coriander
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- flatbreads, to serve
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