Potato and Chickpea Casserole

'This is my home-made version of a recipe adapted from Hugh Fearnley Whittingstall'

Ingredients:

2 diced onions

2 chopped medium potatoes

1 finely chopped celery stalk

1 teaspoon ground black pepper

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground ginger

100g red lentils

400g tin chickpeas, drained

500ml tomato passata

1 handful chopped fresh parsley

1 handful chopped fresh coriander

1 litre vegetable stock

1 bay leaf

50g brown rice

Method:

Heat the oil in large pan

Add the chopped onions and sauté until just starting to brown

Add the celery, black pepper, and spices, sauté for a couple of minutes

Add the lentils, chickpeas, passata and parsley and half the coriander

Cook over a low heat for 15 minutes

Boil the chopped potato until just starting to soften

Add to the pan with the stock, rice and a bay leaf

Cover and simmer for about 30 minutes or until the rice is cooked and the stock has been absorbed

Serve immediately with the remaining coriander