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Described as a soup, this is more akin to a hearty stew in consistency and is used to break the fast of Ramadan. It is usually made with lamb, which is omitted here to make a vegetarian option.
2 cans chickpeas, drained
1 can lentils, drained
2 Tbsp butter
1 Tbsp olive oil
2 onions, grated
2 cloves garlic, crushed
2.5cm fresh ginger, grated
1 cinnamon stick
1 tsp turmeric
400ml can crushed tomatoes in juice
juice of 1 lemon
sea salt, cracked black pepper
torn coriander leaves to garnish (optional)
Heat butter and oil in saucepan, add onions and saute until soft and translucent. Add garlic, ginger, cinnamon and turmeric and stir-fry for 5 minutes.
Add 750ml boiling water and simmer for 30 minutes. Add chickpeas, lentils and tomatoes, stir well, then simmer for about 15 minutes to blend flavours. Add the lemon juice and lots of black pepper. Taste and adjust seasoning with sea salt.
Serve in big bowls with optional coriander garnish and lots of crusty bread on the side. Serves 4.
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Requested by Laurie McNeill, of Dunedin. Sandra Kellian, chef at Inch Bar at the Gardens, has sent this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.