Ingredients
2 cups of soaked chickpeas (9hr soak)
2 cups of green lentils (6 hr soak)
1 large sweet potato or ¼ pumpkin
2 tomatoes
4 large garlic cloves
6 cm large piece of ginger
3 tbsp cumin, tumeric
2 tbsp paprika
Sea salt, pepper, 2 tbsp tomato paste, 1 packet of vermicelli noodles
1 large pepper, 2 zucchinis, 1 large onion, 2 sticks of celery, 3 litres of filtered water
Method
Fry off diced onion and celery, once caramelized add diced garlic and ginger and cook off without burning.
Fry off all of the spices and then pour in drained chickpeas and lentils. Include the diced tomatoes to deglaze pot. Add filtered water, pepper/salt and simmer for 20 mins stirring gently
Add sweet potatoes and zucchinis and cook for 10 mins
Stir in packet of vermicelli noodles and cook for 10 mins
Add whole bunch of chopped coriander and parsley and serve
