(serves 4) Chef Mohamed Najdi, Awtar, Grand Hyatt Dubai
Prep time: 10 mins
Cooking time: 30 mins
Ingredients 150g fresh tomatoes, chopped 15g tomato paste 20g coriander, chopped 40g parsley, chopped 20g celery, chopped 50g olive oil 40g red onion, chopped 40g green lentils, cleaned and washed 1/2 tin chickpeas, drained and skin removed 1 litre water pinch salt 1 tsp ginger powder 1/2 tsp cinnamon powder 20g vermicelli 15g cornflour, dissolved in tepid water Method: 1. In a blender, blitz together tomatoes, tomato paste, coriander, parsley and celery into a purée. 2. Heat oil in a large pan. Sauté onion until glossy. Add prepared purée, green lentils, chickpeas and water, and bring to a boil. Cook until lentils and chickpeas are soft then add salt and ginger and cinnamon powders. 3. Add vermicelli and continue to cook until tender. Stir in cornflour solution well so there are no lumps, cook for 10 minutes and serve.