Black Bean and Lentil Soup
Who's ready to try this veggie soup on a cold winter's day?
Heat the oil in a saucepan over a medium heat, add the onion, pepper and garlic and cook gently for 5 minutes until softened. Stir in the tomato purée and ras el hanout, fry for a minute then increase the heat and add the tomatoes. Cook for a couple of minutes then pour in the chickpeas with a splash of water and cook for a further 5 minutes. Stir in the coriander and season to taste.
Tip the chickpea stew into a warmed serving bowl, spoon the yoghurt over the top and scatter over the almonds.
If you can't find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
¼ tsp ground turmeric