A side dish or main of pumpkin, sweet potato, zucchini and chickpeas together with tomatoes,
dried apricots and the sweet spice mix of Ras el Hanout.
400g can chickpeas, drained and rinsed thoroughly
100g channa dal (yellow split peas)
180g frozen or fresh peas
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 tsp grated ginger
1 tbsp Spice Fusion Ras el Hanout
1-2 red chillies, finely chopped, optional
About 2 cups vegetable stock
6 cherry tomatoes
2 tbsp honey
Salt and freshly-ground black pepper
Coriander and mint leaves, roughly chopped
Soak the channa dahl for at least 30 minutes, drain.
Heat the oil in a heavy based saucepan and sauté the onion until translucent,
add the garlic and the Ras el Hanout and cook for a minute or two, stirring constantly.
Add the stock and channa dahl, cover pan with a lid and bring to a boil, then simmer, uncovered,
until dahl is tender, about 15 minutes.
Stir in the chickpeas, peas, cherry tomatoes and honey, and season with salt and pepper;
cook for around 10 minutes. Take off heat and stir in the coriander and mint.