1.Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant.
2.Combine onion, carrot, celery, tomato, garlic, spices, paste, stock, the water and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours. Season to taste.
3.Add chickpeas to cooker and stir until heated through. Stir in parsley and coriander to serve.
This is our vegetarian version, but lamb, chicken or beef can be added.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.