Lentil and Chickpea Spicy Soup

This is a heart-warming stew, perfect for the harsh and bitter winter days. It's super tasty, super healthy and super everything. I'm not even vegetarian, yet I would happily eat this without a complaint. I don't even think there's any need to swap chicken for the parsnips or chickpeas. Everything just works so perfectly and there's enough texture so it's not just a mush. I hope you try this and like it!

Lentil Chickpea Spicy Stew

Serves: 3

Ingredients

• 2 shallots, finely sliced ( or half red onion )

• 2 tsp olive oil

• knob butter

• 2 cloves garlic

• 1 cinnamon stick, snapped in half

• 1 tsp cumin

• 1 heaped tsp paprika

• 1 tsp coriander seeds, crushed

• 1 tbsp cardamom pods, crushed

• 2 tsp tomato puree

• 1 tbsp ras el hanout ( Moroccan spice blend )

• pinch saffron

• 250ml water

• 200ml red wine

• 1 vegetable stock cube

• 400g parsnips, cut into cubes

• 200g tinned tomatoes

• 150g chickpeas

• 50g lentils

• 2 tsp honey

• 70g chopped dried apricots

• 2 tsp lemon zest

• 2 handfuls roasted almonds, chopped

Method

- Heat the oil in a pan the oil and butter in a pan and add the onions. Fry for 4 minutes, or until softened then add the garlic. Stir everything and cook for a further 30 seconds.

- Add in the spices and stir to coat everything. Then add in the parsnips, wine, stock, water, tomatoes, lentils and saffron. Bring to a boil then stir in the honey and apricots.

- Once it comes to a boil, reduce to a steady simmer and cook for 30 minutes or more until your desired richness. Season.

- Add in the chickpeas and cook for a further 10 minutes.

- Stir through the lemon zest and serve with some rocket and toasted almonds.