Ingredients

• 300g/10½oz basmati rice
• 1 tbsp groundnut oil
• 1 onion
• finely chopped
• 2 garlic cloves
• thinly sliced
• 2 celery sticks
• diced
• 1 green pepper
• cored
• deseeded and chopped
• 150g/5½oz red lentils
• rinsed
• 2 tsp garam masala
• 1 tsp cumin seeds
• ½ tsp hot chilli powder
• 1 tsp ground coriander
• 2 tbsp tomato purée
• 700ml/1¼ pints hot vegetable stock
• 400g/14oz tin chickpeas
• drained
• 2 tbsp chopped coriander
• to garnish
• salt and freshly ground black pepper

Directions

• Place the rice in a lidded pan
• cover with water
• put the lid on and bring to the boil. Simmer for around 10 minutes
• or until the rice is soft.
• Meanwhile
• heat the oil in a heavy-based saucepan over a medium heat
• add the onion
• garlic
• celery and green pepper and fry gently for 10-12 minutes or until softened and beginning to colour.
• Stir in the lentils and spices and cook for 2-3 minutes
• stirring frequently. Add the tomato purée
• stock and chickpeas and bring to the boil. Reduce the heat
• cover and simmer gently for about 20 minutes
• or until the lentils are cooked through. Season with salt and freshly ground black pepper to taste.
• Divide the rice and lentil mixture between fiur bowls. Garnish with coriander and serve.