Lentil & Chickpea Curry

Lentil & chickpea curry.

1 x 400g tin of chickpeas
3 onion, chopped
2-3 clove of garlic, chopped
100g red lentils
1 x 400g tin of chopped tomatoes
2 tsps tumeric
2 tsps cumin seeds
2 tsps crushed chillies
2 tsps curry powder
4cm cube root ginger
500ml veg stock

fry the onion, garlic and ginger and soften.

When the onions are soft and translucent, add the spices and stir well.

Next add the tinned tomatoes, stock, chickpeas and lentils.

Turn the heat down, cover with a lid and simmer for 20 minutes until the lentils are cooked

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