Lentil and Chickpea Chili

Along with being very tasty this dish provide a whole range of nourishment! The lentils and chickpeas are an amazing source of plant-based protein along with providing B vitamins, vitamin K, folate, phosphorus, zinc, manganese, selenium, iron and fibre.


  • 3 cups vegetable stock or broth
  • 500g Chickpeas drained
  • 390g Lentils drained
  • 400g Kidney beans drained
  • 400g Canned tomatoes
  • 1 onion
  • 2 garlic gloves
  • 2 tablespoons tomato paste

Spices additional

  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • 2 teaspoons ground cumin


Heat olive oil over medium-high and add onion and garlic. Cook for 3 minutes. Add the drained chickpeas, lentils, kidney beans, canned tomatoes and tomato paste. After 5 minuets pour in vegetable stock and bring to a boil; reduce heat to medium. Add all spices and cook, stirring often, until flavours meld, about 15- 20 minutes.

Serve with Rice to increase carbohydrate and add a side of mixed vegetables to increase 5 a day intake (this dish is 1 of your 5 a day)