OK - here goes:
Serves 6
2 tablespoons sunflower oil
2 large onions, diced
2 garlic cloves, chopped
1 celery stalk, finely diced
1 teaspoon black pepper
1 teaspoon turmeric
half teaspoon ground cinnamon
half teaspoon ground ginger
100g red lentils
400g tin chickpeas, drained and rinsed
8 saffron strands, toasted and crushed
500ml passata
good handful of parsley
large bunch of coriander
300g squash or pumpkin
1.2 L vegetable stock
1 bay leaf
50g vermicelli, orzo or other small pasta
dates to serve (optional - I didn't! - yuk!!)
Heat the oil in a large saucepan over a medium heat. Add the onions and saute until just starting to turn golden. Turn the heat down to medium-low and add the garlic, celery, pepper, turmeric, cinnamon and ginger. Saute for a couple of mins.
Now add the lentils, chickpeas, saffron, passata, parsley and about half the coriander. Cook over a low heat for about 15 mins.
Meanwhile, peel and deseed the squash or pumpkin and cut into large cubes (I used pre-prepared squash and sweet potato - t'was delicious!) Add to the pan with the stock and bay leaf. Cover and simmer gently for about 30 mins. Have glass of wine. Add the pasta and simmer until it is cooked. Season with salt and pepper to taste.
Serve immediately, scattered with the remaining coriander leaves and with a few dates on the side if you like - yuk, yuk, yuk!
Hugh obviously didn't recommend the glass of wine, but 30 mins - what else are you going to do? :) This was truly delicious and my kitchen smelled as if Nigella herself had been in there!