What you will need? 

• 2 x Tins Chickpeas rinsed and drained 
• 500ml of vegetable stock 
• 2 handfuls of chopped apricots 
• 2 large onions 
• 3 garlic cloves 
• 1 cup of red lentils
• Few generous handfuls of spinach 
• 2 table spoons of olive oil
• 1/2 tsp turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp cumin
• 1/2 coriander 
• 2 teaspoons of harissa paste
• 1/2 salt 
• 1 cauliflower chopped 
• Enjoy with couscous (we love Merchant for ease) flaked almonds and some roughly chopped coriander. 

How do we do it? 

• Preheat Oven to 200c. Pop the chopped cauliflower into a large roasting tray with salt and olive oil and cook for around 30 minutes until golden and sweet. 
• Whilst this is cooking add all your ingredients into a pan. Add the garlic and onions first allow to go golden. The spices next and leave them to cook whilst stirring for a minute or two. Next add the chickpeas, lentils, stock, apricots and cook for around 30 minutes. Add spinach right at the end. 
• Pop in the cauliflower at the end and stir, top with a few more chopped apricots, coriander and flaked almonds. 
• Serve on a bed of Quinoa. We love Merchant