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.

Ingredients

• 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

Method

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)