Deliciously nourishing and slightly tangy, this stew is perfect for lunch or dinner. The preserved lemon adds a punchy burst of flavour, and the gojis lend an antioxidant and anti-inflammatory hit.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 2 cloves garlic, diced
- 2 unpeeled carrots, diced
- ½ tsp sea salt
- 400g tin chickpeas, drained & rinsed
- 400g tin tomatoes
- ¼ cup red lentils
- 2 cups stock or broth
- ½ preserved lemon, seeds removed
- 1 cinnamon stick
- 2 tbsp goji berries
- 60-75g kale, roughly chopped
- Yoghurt & parsley, to serve
Method
- Place oil, onion and garlic in saucepan and cook over low-medium heat for a few mins.
- Add carrot and salt and cook for another 5 mins, until starting to soften.
- Add chickpeas, tomato, lentils, stock, preserved lemon, cinnamon stick and goji berries and simmer on low for 20 mins, or until lentils are cooked.
- Add kale and cook for another couple of mins.
- Turn off heat, remove preserved lemon and cinnamon stick and serve topped with yoghurt and parsley, as desired.
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