Step 1

Start by adding the oil to a large pot, placing on a low heat then fry off the chilli, onion and ginger for around 4 minutes before adding in the chopped garlic

Step 2

Drain and rinse the chickpeas along with the lentils before adding to the pot, add in the turmeric and cumin, fry for a minute or two before adding the veggie stock, leave to bubble for around 15-20 minutes

Step 3

Squeeze in the lime juice, a good pinch of salt and taste test, adding a little more spice if needed

Step 4

Garnish with your favourite chutney and serve with chilli flakes, then mop up with a pack of poppadoms