Chickpea Balls and Lentil Soup with Yoghurt & Fresh Coriander

Begin by preparing your ingredients: chop the fresh coriander, finely chop the garlic and brown onion. In a saucepan, mix curry paste and water until dissolved, then add the chopped tomatoes and bring to a boil.

Add lentils to the saucepan, reduce heat and allow to simmer until they're tender.

Heat a quarter of the olive oil in a frying pan over medium-high heat. Saute the onion and garlic until softened, then transfer this mixture to a large bowl.

Using the same frying pan, heat the chickpeas until they're warmed through. Crush the chickpeas with a potato masher and add them to the bowl with the onion mixture.

In the same bowl, add half of the fresh coriander and dried breadcrumbs. Whisk an egg in a separate bowl and gradually incorporate into the chickpea mixture, stopping once the mixture holds together well.

Hand-shape the chickpea mixture into small bite-sized balls. Using the same frying pan, heat the remaining olive oil over medium-high heat, add the chickpea balls and cook until they're browned on the outside.

Add the cooked chickpea balls to the simmering lentil soup. Season with salt and pepper as desired, then stir in the remaining fresh coriander.

Serve the soup in bowls, garnished with a dollop of yogurt. Enjoy your meal!