Tunisian Lentil and Chickpea Hot Pot

    45 minutes

    An easy but nourishing stew that is fundamentally made from cans with extra fresh vegetables. The Tunisian Spice Mix gives fantastic flavour.

    Herbie's Spices

    New South Wales, Australia
    2 people made this

    Serves: 6 

    • 1 onion, chopped
    • 2 celery stalks, sliced
    • 1 large carrot, chopped
    • 1 tablespoon olive oil
    • 3 tablespoons Herbie's Spices Tunisian Spice Mix
    • 1 potato, diced
    • 1 tin (400g) diced tomatoes and liquid
    • 2 cups water (500ml) or vegetable stock (divided)
    • 1 tin (400g) brown lentils
    • 1 small tin (125g) red kidney beans
    • 1 tin (400g) chickpeas
    • 1/3 cup barley, soaked and cooked (optional)
    • 3 tablespoons rice, risoni or small sized pasta shapes
    • preserved lemon slices and parsley to garnish

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Saute onion, celery and carrots in oil 2-3 minutes, using a large pan or saucepan.
    2. Add Tunisian Spice Mix and potato and fry until fragrant.
    3. Add tomatoes and 1 cup water (or veggie stock) and let simmer 5 minutes.
    4. Add lentils, beans, chickpeas and barley, and remaining water/stock.
    5. Bring to a simmer and add pasta or rice, and cook for another 10 minutes or until pasta is cooked. Add more water to desired consistency.
    6. Garnish and serve with wedges of flat bread.

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