Heat 1 tablespoon Olive oil in a large pan, add 1 Onion and gently cook for 2 minutes.
Add 1 teaspoon Cumin, 0.5 teaspoon Paprika, 1.5 teaspoon Ras-el-hanout0.5 teaspoon Ground cinnamon and 1 pinch Sea salt and black pepper and stir well and cook for a further minute.
Add 400 g Chopped tomatoes, 1 tablespoon Tomato puree, 2 tablespoon Harissa, 500 ml boiling water and 1 vegetable stock cube and stir well.
Add 40 g Dried red lentils, stir and simmer for 10 minutes. Then add 400 g Chickpeas and simmer for a further 10 minutes. Add a little more water if needed.
Add 10 g Fresh coriander (cilantro), stir and simmer for 5 more minutes.
Notes
You could serve this with rice or couscous if you didn't want to dip bread in it.
Whilst we have gone with Moroccan spices, you can use any you like. We often make a Mexican version of this chickpea stew.
This freezes and reheats really well, but it does tend to get spicier when reheated.
It's a great vegan recipe, but you can add some leftover chicken to it, or even crumble some feta on top.
Add some crunch before serving with some flaked almonds or toasted pine nuts.
If you want this to be more of a soup consistency, then add some more stock.