Jono & Jules do food & wine

Make this when you want something warm, healthy and with minimum fuss. Exactly what you need after a long day. Ready in less than an hour and the perfect weeknight dinner.

Lentils & Chickpeas with Coconut – serves 8 (freeze leftovers for another day)

• 400ml tin of coconut milk
• 2 tbsp ghee or coconut oil
• 3 cloves of garlic, crushed
• 1 onion, finely chopped
• ½  tsp cayenne pepper
• ½  tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1 tsp ground cumin
• 1½  tsp salt
• 2 tsp ground coriander
• 400g tin chopped tomatoes
• 200g dried split lentils
• 400g tin chickpeas
• a pinch of chilli flakes, to serve
• coriander leaves, to serve
• steamed basmati rice, to serve

Measure 60ml of the coconut milk and set aside for drizzling over at the end.

Melt the ghee or coconut oil in a large saucepan over a medium-high heat. Add the garlic and onion and cook for a few minutes, then add the spices and stir for 1 minute.

Add the tomatoes, the remaining coconut milk, 750ml of water, lentils and chickpeas. Bring to a simmer, then reduce the heat and simmer gently for 15 minutes, uncovered, sitrring occasionally. The lentils should be soft and creamy.

Serve over steamed rice with a drizzle of the coconut milk, a pinch of chilli flakes and some fresh coriander.

(Original recipe from RecipeTin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)