Harira-Inspired Stew with Roasted Chickpeas

In a lidded soup pot, heat a drizzle of olive oil over medium-high heat. Fry the ginger, garlic, onion, carrot and chopped dates for 2 - 3 minutes, then add the chopped tomatoes and the water (see pantry for amount). Crumble in the stock cube (see Tip). Bring to a boil and cook for 8 - 10 minutes, covered.

Health Tip: if you're watching your salt intake, use just half of the indicated amount.

Drain the chickpeas and set aside half to use later. Pat the rest of the chickpeas dry with kitchen paper, then transfer to a bowl along with the BBQ rub* and a light drizzle of olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 20 minutes, or until golden-brown and crunchy.

*Take care, this ingredient is spicy! Use as preferred.

Bake the pitas in the oven for 6 - 8 minutes, or use a toaster if preferred. Roughly chop the parsley and drain the lentils.

Add the African-style spices to the soup and then process until smooth with an immersion blender. Stir in the lentils and the reserved chickpeas. Taste the soup and season with salt and pepper if necessary, then cook for 2 - 3 more minutes.