Ingredients

2 X 400g can of Chickpeas (drained)

1 X 400g can of red kidney beans (drained)

2 medium sized potatoes, chopped

2 tomatoes, finely diced

2 red capsicum, finely diced

2 green capsicum, finely diced

1 onion

1 tablespoon of EVOO

4 garlic cloves

Small knob of ginger

1 teaspoon of Shan Chaat Masala

Fresh chillies

Fresh coriander

Method

  1. Heat EVOO on a large frypan
  2. Cut up onion, garlic and ginger, chilli and coriander (I use a chopper). Add to pan once oil is hot
  3. Add potatoes and close the lid
  4. Drain and rinse lentils. Once potatoes are soft, add chickpeas and red kidney beans in one go.
  5. Add chopped capsicum and tomatoes
  6. Add Shaan Chaat Masala and mix thoroughly. Cook with lid closed for about 10 mins on low heat.
  7. Garnish with coriander. Can also be served in lettuce cups!
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