Go Back

Chickpea and Lentil Fusion with Cashew Ginger Yoghurt

This is one to treat your family to or wow your dinner guests with – beautiful served with yellow rice and a gorgeous green salad of your liking or some roasted broccoli and lemon – nom nom!
Print Recipe Pin Recipe
Total Time 30 minutes

Ingredients
  

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 large onion finely chopped
  • 2 – 4 garlic cloves finely chopped
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground turmeric
  • 1 ⁄2 tsp chill paste flakes or powder (optional)
  • 400 g chopped organic tomatoes
  • 800 mL of vegetable stock including 1 tsp Rapunzel stock
  • 1 cup split red lentils rinsed
  • 400 g can organic chickpeas rinsed and drained
  • ½ cup coconut cream optional
  • Fresh coriander to garnish
  • Freshly cooked quinoa or brown/yellow rice to serve on

Cashew Ginger Yoghurt

  • 1 ⁄2 cup of raw cashews
  • 1 chopped garlic clove optional
  • 1- 2 tsp grated ginger
  • 1-2 lemons juice and rind of
  • 1 ⁄2 tbsp Manuka honey
  • 1 ⁄4 cup water as needed

Instructions
 

PREPARATION

  • Chickpea and Lentil Fusion with Cashew Ginger Yoghurt
  • Make the cashew ginger yoghurt and refrigerate to chill.
  • Next, fry the onion and garlic in oil on medium heat for 5 – 10 minutes until soft and golden. Add coriander, cumin turmeric and chilli paste/flakes and stir for 2-3 minutes.
  • Add tomatoes, stock and lentils and optional coconut cream, bring to boil and then turn down to simmer for 20 – 30 mins or until the dahl thickens.
  • Add the chick peas and cook for 5 more minutes until the chickpeas are warmed through.
  • Serve on a bed of freshly cooked quinoa, sprinkled with plenty of coriander and drizzled with cashew ginger yoghurt.
  • Cashew Ginger Yoghurt
  • 1.Soak cashews overnight
  • Rinse and blend in your food processor with ginger, juice and
  • rind of the lemons, and water.
  • Blend until smooth and add more water where required.