some Coconut oil

some Onion

2 cloves minced garlic

1 3/4 tsp ground cinnamon

3/4 tsp Cumin

1 1/4 tsp coriander seed

2 cups vegetable stock

1 carrot

1 can diced tomatoes

1 can lentils

1 can chickpeas

some cous cous

Heat Coconut oil in dutch oven

Saute Onion

Add in minced garlic, ground cinnamon, Cumin, coriander seed and stir for 2 mins

Add vegetable stock, carrot (pre-boiled), diced tomatoes, lentils and chickpeas

Simmer for 10-15 mins until some of the water has boiled off

Serve with cous cous or quinoa

Granish with yoghurt, lemon and coriander leaves