Moroccan black lentil and chickpea tagine

Ingredients

Serves 2–4

• Olive oil, for frying
• 1 red onion, finely diced
• 1 carrot, peeled and diced
• 200g cherry tomatoes, sliced in half
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 1 cup black lentils (dried), rinsed
• 1 can chickpeas
• 100g dried apricot, roughly chopped
• 1 can diced tomatoes
• 2 cups vegetable stock
• 1 bunch of mint leaves, roughly chopped

Lemon tahini yoghurt

• 1 lemon, zest and juice
• 2 tbsp tahini
• 1 tbsp olive oil
• 100g coconut yoghurt