Chickpea & Lentil Curry

From Southern India, try out this delicious mild vegan curry containing ingredients of our favorite Morganic products.

Serves 2 people


  • 250g Ecoato Chickpeas (Uncooked)
  • 50g Ecoato Lentils (Uncooked)
  • 1 tablespoon of Crudigno Extra Virgin Chilli Olive Oil
  • Half a teaspoon Health Solutions Fine Pink Himalayan Rock Salt
  • 1 tablespoon of Crudigno Red Pesto
  • Half a teaspoon of black pepper
  • 1 onion finely chopped
  • 2 garlic cloves crushed large
  • 1 tablespoon of coriander
  • 1 tablespoon of cumin
  • 1 teaspoon of hot paprika
  • 1 teaspoon of turmeric
  • 1 teaspoon garam masala
  • 2 cans of tomato ( approx. 400g each net)
  • Optional: chopped fresh chilli, carrots and green beans


  1. Cook or soak the chickpeas. This can take from 1 hour up 10 to 12 hours depending on the method used. We recommend quick soak and simmer in a pot on the stove for 3 hours. Drain and then set aside.
  2. Add oil, onions and garlic in a pan and sauté until the onion is translucent.
  3. Add paprika, salt, turmeric, cumin, black pepper and coriander. Cook for 2 to 3 minutes.
  4. Add chickpeas, lentils, tomatoes (undrained), chilli (optional), carrots (optional), green beans (optional) and red pesto. Over low heat, cover and let simmer for 20 minutes, stirring occasionally.
  5. Add garam masala and simmer for a further 10 minutes.

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