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Mulligatawny With Chickpeas

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Loads of flavour
Clem Robin   •  21 Mar   •  Report
Eliza Pod   •  19 Mar   •  Report
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3 tablespoons olive oil

2 cloves garlic, finely minced

2 teaspoons grated peeled ginger

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

Coarse salt and ground pepper

8 ounces dried yellow lentils, rinsed

2 cans (14 1/2 ounces each) vegetable broth

2 tablespoons fresh lemon juice

1 can (19 ounces) chickpeas, drained and rinsed

1/4 cup scallion greens, for garnish

Brown basmati rice, for serving

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