This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Prep:30 mins
Serves 4
1 tbsp cold-pressed rapeseed oil1 medium onion, peeled and finely sliced 2 thin leeks, trimmed and cut into thick slices 2 large garlic cloves, peeled and finely sliced2 tsp ground coriander2 tsp ground cumin½ tsp dried chilli flakes¼ tsp ground cinnamon400g can of chopped tomatoes1 red pepper, deseeded and cut into chunks1 yellow pepper, deseeded and cut into chunks400g can of chickpeas, drained and rinsed100g dried split red lentils375g sweet potatoes, peeled and cut into chunksjuice 1 large orange plus peel, thickly sliced with a vegetable peeler50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped½ small pack coriander, roughly chopped, to servefull-fat natural bio-yogurt, to serve (optional)
STEP 1Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.STEP 2Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.STEP 3Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
