Harira Chickpea Toast with Lemon Yogurt

Method

1. Heat the first portion of oil in a 20 cm frying pan on medium heat. Add the onion and most of the garlic, finely chopped, and cook for 5 min, stirring, until soft and lightly golden.

   Add in this stepOlive oil ¾ tbspOnion, finely chopped 80 gGarlic cloves ¾

   medium heat

2. Lower the heat to medium-low heat. Add the cumin, turmeric, ginger, cinnamon, smoked paprika and tomato paste and stir for 1 min, until the spices smell toasty and the paste darkens; don't let them burn.

   Add in this stepGround cumin ½ tspGround turmeric ¼ tspGround ginger ¼ tspGround cinnamon 1 pinchSmoked paprika ½ tspTomato paste 1 tbsp

   medium-low heat

3. Add the lentils and water and simmer on medium-low heat for 12 min, stirring often, until the lentils collapse into a thick purée. Stir in the chickpeas and most of the salt, then crush about half the chickpeas with a fork so the mixture holds together like a chunky spread. If it looks dry, add a spoonful of water.

   Add in this stepRed lentils, rinsed 40 gWater 220 mlCooked chickpeas (canned, drained) 160 gSalt 0.4 tsp

   medium-low heat

4. In a small bowl, mix the yogurt with the finely grated lemon zest and half of the lemon juice, the remaining garlic grated very finely, and the rest of the salt.

   Add in this stepGreek yogurt 100 gLemon ¼Garlic cloves ¼Salt ⅛ tsp

5. Brush both sides of the bread with the remaining oil and toast in a dry 24 cm frying pan on medium heat for 2 min per side, until golden and crisp at the edges. Toast in batches if the slices don't all fit.

   Add in this stepSourdough or country bread, 1.5 cm slices 4Olive oil ¾ tbsp

   medium heat

6. Spread a thick layer of lemon yogurt on each toast, pile the warm chickpea mixture on top and scatter with the chopped coriander, parsley and chilli flakes. Finish with a squeeze of the remaining lemon and eat straight away, while the toast is still crisp.

   Add in this stepFresh coriander 6 gFlat-leaf parsley 6 gAleppo-style chilli flakes 1 pinchLemon ¼