Name: Moroccan Field Pea and Lentil Stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 200 g white field peas, soaked overnight; 150 g broken red lentils; 1 large onion, finely chopped; 400 g ripe tomatoes, chopped; 2, 2 and half a teaspoon ground cumin, coriander and cinnamon; 3 tablespoons cold-pressed sesame oil; a large handful of each fresh coriander and parsley, chopped; 1.5 litres water or stock; to taste salt and black pepper

Before you cook

Two pulses doing two jobs: the field peas stay whole and give something to chew, the red lentils break down and thicken everything around them.

Soak the field peas overnight. Skipping it does not simply lengthen cooking, it produces peas unevenly hard in the same pot.

Method

Drain the soaked field peas and rinse well under running cold water.
Warm the oil and cook the onion slowly until soft and sweet.
Add the ground spices and stir a minute so they toast without burning.
Tip in the tomatoes and cook until they break down into a thick base.
Add the field peas and water, then bring the pot to a steady boil.
Simmer covered for fifty minutes until the peas are tender throughout.
Stir in the red lentils and cook a further twenty minutes uncovered.
Check the consistency and add hot water if it thickens too far.
Season with salt and pepper now the pulses have finished absorbing liquid.
Stir most of the herbs through and scatter the rest over each bowl.

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