1 carrot, peeled and finely diced
1 tbsp chopped coriander
4 garlic cloves, crushed
¼ leek, finely diced
1 tsp lemon zest
1 tbsp lemon juice
1 onion, finely diced
1 tbsp chopped parsley
½ red pepper, finely diced
½ green pepper, finely diced
120g/4½ oz chickpeas, drained, from a tin
200g tin chopped tomatoes
120g/4½ oz dried red lentils, rinsed
1 tsp black pepper
2 tsp ground cumin
4 tsp harissa paste (or to taste)
1 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp salt
1 tsp smoked paprika
1 tbsp tomato purée
350ml/12fl oz vegetable stock