Pumpkin and eggplant dhal | Women's Weekly Food

Ingredients

• 2 tablespoons olive oil
• 1 brown onion (150g), sliced thinly
• 2 cloves garlic, crushed
• 4 centimetre piece fresh ginger (20g), grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/3 cup (65g) red lentils
• 1/3 cup (85g) yellow split peas
• 1/3 cup (85g) green split peas
• 410 grams can crushed tomatoes
• 1 1/2 cup (375ml) vegetable stock
• 2 cups (500ml) water
• 300 grams piece pumpkin, chopped coarsely
• 1 medium eggplant (300g), chopped coarsely
• 400 grams can chickpeas, rinsed, drained