Moroccan Style Lentil & Chickpea Casserole

• some Coconut oil

Heat Coconut oil in dutch oven

• some Onion

Saute Onion

• 2 cloves minced garlic
• 1 3/4 tsp ground cinnamon
• 3/4 tsp Cumin
• 1 1/4 tsp coriander seed

Add in minced garlic, ground cinnamon, Cumin, coriander seed and stir for 2 mins

• 2 cups vegetable stock
• 1 carrot
• 1 can diced tomatoes
• 1 can lentils
• 1 can chickpeas

Add vegetable stock, carrot (pre-boiled), diced tomatoes, lentils and chickpeas

Simmer for 10-15 mins until some of the water has boiled off

• some cous cous

Serve with cous cous or quinoa

Granish with yoghurt, lemon and coriander leaves