CHICKPEA DHANSAK

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Step 1

Peel and chop the sweet potato into small cubes and place

Step 2

in a small saucepan, covered with water. Place on the hob

Step 3

a n d b r i n g t o t h e b o i l , t h e n s i m m e r f o r 15 m i n u t e s u n t i l t e n d e r . Remove from the hob and drain. then set to one side.

Step 4

In a non-stick pan, heat the coconut oil over a low heat. Gently fry the onion and ginger for 2-3 minutes until softened.

Step 5

Meanwhile, remove and discard the outer husks of the cardamom pods, add the black seeds to the pan along with the crushed garlic, chilli, cumin, coriander a n d turmeric a n d stir.

Step 6

Add the chopped tomatoes and the water and simmer for 5 minutes. Now add the sweet potato cubes and the chickpeas and lentils to the curry sauce and stir thoroughly.

Step 7

Simmer themixture gently for 10-15 minutes until the chickpeas have softened. then add the lemon juice and a pinch of white pepper and stir well.

Step 8

Serve in your favourite bowl with a garnish of fresh coriander, some chopped fresh chilli and a wedge of lemon.