Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 3 mins or until starting to brown. Add the garlic, turmeric, paprika, cumin and ginger and cook for 30 seconds or until fragrant. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.

Step 2

Add the beef stock and 1 cup (250ml) water. Increase heat to high and bring to the boil. Reduce heat to medium and cook, uncovered, for 5 mins or until reduced slightly.

Step 3

Add the lentils, chickpeas, tomato and broad beans and cook for 3 mins or until broad beans are just tender. Add the lemon juice and stir until well combined.

Step 4

Divide among serving bowls. Top with yoghurt and sprinkle with coriander and extra paprika to serve.