LENTILS AND CHICKPEAS IN POTS
Ingredients for 6 servings:
200 g lentils
400 g drained canned chickpeas
300 g carrots
10-12 cloves of garlic
100 g celery
1 large onion head
200 g cherry tomatoes
250 g Brussels sprouts
5 g sweet curry powder
5 g tikka masala powder
wild garlic or salt to taste
black pepper to taste
7-8 fresh coriander stalks
500 ml of water
How to make:
- Boil the lentils.
- Distribute the cooked lentils and drained chickpeas evenly in the pots.
- Cut the carrots and garlic and distribute them in the pots.
- Season the pots with the spices and mix well.
- Fill the pots with 80 ml of water, close them and bake them at 180-200°C for about 25 minutes.
- Cut the Brussels sprouts in halves, the onion into slices, the cherry tomatoes into quarters and the coriander into small pieces.
- After 20 minutes of baking, take the pots out, add the Brussels sprouts, the celery and the onion evenly, stir and put them back in the oven for another 5 minutes.
- When the pots are ready, open the lids to cool slightly, sprinkle with olive oil in each and serve with chopped cherry tomatoes and coriander.
