Accidental lentils and chickpeas #

Sometimes the best flavours come from moments of spontaneity - this is the magic of cooking! I first created this recipe on a random during a COVID-19 lockdown, using only what I had in the kitchen. It quickly became one of my go-to dishes, and I find myself coming back to it often. I believe the takeaway from this is that you shouldn’t be afraid to get creative in the kitchen; you never know when you’ll stumble upon something truly delicious.

Servings 2 Prep time 10 mins Cooking time 25 mins

Ingredients #

• 1 pack of Merchant Tomatoey French Puy & Green Lentils (or any precooked lentils of your liking)
• 1 tsp tomato purée
• 400 g chickpeas (1 tin)
• 2 thick slices of halloumi
• 2 tsp chopped fresh dill
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh chives
• 1 tbs black bean garlic sauce
• 50 ml oat milk
• ½ grated courgette
• 1 cm grated ginger
• 3 tbs olive oil
• 1 tsp cayenne pepper
• Freshly cracked pepper

Directions #

1. Fry the 3 herbs in the olive oil on mid-high heat for 3-4 mins.
2. Add the courgette, ginger and tomato purée and stir for a further 3 mins.
3. Add cayenne and freshly cracked pepper along with some oat milk - stir for 1-2 mins.
4. Add the chickpeas, garlic sauce, lentils, the remaining oat milk and the halloumi.
5. Stir for 4-5 mins.
6. Voila!!