Moroccan Chickpea, Lentil and Spinach Stew

Ingredients:
1 onion, sliced
2 cloves garlic
2cm fresh ginger, finely chopped
1 carrot, diced
1/2 tsp turmeric
1/2 tsp crushed chilli
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp cinnamon
400g chopped tomatoes
800ml vegetable stock
150g red lentils
150g green lentils
420g can chickpeas, drained
200g spinach

Method:
1. Heat oil in a large pan - fry the onion until it begins to brown, add the garlic and ginger and cook for a further 2 minutes.
2. Add carrot and spices and stir well to coat the vegetables - cook for 2 minutes until you can smell the spices.
3. Add the tomatoes, stock and lentils - cook over a moderate heat for 30 minutes until the lentils have softened.
4. Add the chickpeas and spinach and heat through.
5. Serve with toasted pitta bread or brown rice.

Status
Untried, but might make it tomorrow!