1/2 can of chickpeas
1 can of chopped tomatoes
1 white onion
2 cloves of garlic
1 vegetable stock cube (vegan)
1/2 cup of red lentils
Heat up a pan of water and once it's boiling add the potatoes. Boil them for about 5 minutes before transferring them into a roasting dish. Drizzle with olive oil, add a pinch of salt and pepper and some Italian herbs. Roast in the oven at 180 degrees for about 30-40 minutes or until they're golden brown.
Once they're in the oven, get the pan back on the heat and add some oil. Chop up the onions and garlic and throw them in. Cut up the courgette and add to the pan.
Whilst the veg is cooking, boil a kettle and dissolve the vegetable stock cube in 300ml of boiling water (about 1 mug full). Add the vegetable stock to the pan, add the lentils and leave to simmer for 10 minutes. The lentils should have thickened, so its time to add the tomatoes and chickpeas.
Simmer for another 10 minutes and then you're ready to eat!