That Moroccan Dish

One of our meat-free-Monday favourites. From Chelsea Winter's Supergood book, she also does a chicken version in another book but this is the best!!

Ingredients

1/4 cup olive oil

2 onions, sliced or diced (I like it sliced)

4 cloves garlic, chopped

1 tbsp grated fresh ginger

1 tbsp ground turmeric

2 tsp each cumin, coriander and paprika (smoked)

1 tsp mixed spice

1/2 tsp ground black pepper

1 x 400g can lentils, drained

1 x 400g can chickpeas, drained

1 1/2 cups chicken or veggie stock

1 x 400g can chopped tomatoes

2 tbsp honey (or maple syrup or brown sugar)

1/2 cup dried apricots

1/2 cup olives (we use the colossal green pitted olives)

2 tsp lemon juice.

To serve: couscous, chopped coriander or parsley, sour cream and toasted sliced almonds

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Put the olive oil into a non-stick frying pan, heat, and then add the sliced onion and cook for 10 mins until lovely soft and golden. Don't skip. Add the garlic and ginger and cook for a few more mins.

Add the spices and cook for a further minute, stirring so that they don't stick.

Add the remaining ingredients and stir to combine. Simmer for 20 mins, stirring occassionally until it has thickened.

Season to taste with salt. You can play around with the honey, lemon juice and pepper until the balance of flavours is how you like it.