---
title: "Accidental lentils and chickpeas"
url: "https://books.sizzlingrocks.com/2/prerelease/28/accidental-lentils-and-chickpeas"
---

# Accidental lentils and chickpeas

 ![_com.apple.Pasteboard.DIoQho.png](https://books.sizzlingrocks.com/u/_com-apple-pasteboard-dioqho-9OJ3Be.png) 

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!!