74 Oven setting: FullSteam Serves: 4–6 Chickpea an Preparation time: 20 minutes Cooking time: 30 minutes Level of difficulty: Easy INGREDIENTS CURRY 2 x 400g cans chickpeas 1 x 400g can crushed tomato 1 x 400ml can coconut milk 400ml water 200g red split lentils 2 cloves garlic, crushed 2 tsp ginger, crushed This vegan-friendly recipe is full of flavour. 1–2 chilli, chopped 1 tbsp cumin 2 tsp coriander 1 tsp garam masala 1 tsp turmeric METHOD ½ bunch curry leaves 2 tsp salt CURRY 1 tsp cracked black pepper Strain the chickpeas and rinse well with cold water. 1 lime, juiced Place all ingredients for the curry except the lime RICE juice into a non-perforated tray and put into the oven 200g Basmati rice on FullSteam at 100°C for 30 minutes. Once cooked, remove from the oven and squeeze in the lime juice. 400ml water Stir and serve. 1 clove garlic, crushed 1 tsp turmeric RICE 1 tsp cumin Place all ingredients for the rice into a non-perforated ½ tsp garam masala tray. Put into the oven on FullSteam at 100°C for 20 1 tsp salt minutes. Stir and serve. THE NEFF AUSTRALIA COOKBOOK MAINS