Method

1. Soak Laila Chickpeas overnight.
2. Drain soaked chickpeas and add them to a pan with double the volume of water.
3. Bring the water to a boil then turn the heat down and simmer the chickpeas for approximately 45 minutes or until tender.
4. In a separate pan, boil water and Laila Brown Lentils.
5. Cut and slice red onions, red pepper, garlic and lightly fry for 2 minutes in a saucepan.
6. When vegetables have softened, add in tomato passata, tomato puree, Laila cumin powder, salt, cinnamon powder, paprika, cardamom pods, chili flakes and parsley.
7. Stir the mixture well and cook for 10 minutes.
8. Add in the cooked chickpeas and cooked brown lentils.
9. Heat for another 5 minutes and serve it up with toasted bread on its side.