|Red lentils||250 Milliliter (1 Cup)|
|Chickpeas||125 Milliliter (1/2 Cup)|
|Water||500 Milliliter (2 Cups)|
|Vegetable stock cubes||2|
|Oil/Butter||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Green beans||1⁄4 Pound (110 Gram)|
|Red pepper||1 , seeded and diced|
|Tomato puree/Tomato sauce||325 Milliliter (1 1/2 Cups)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Dried oregano||1 Pinch|
|Potatoes||3 Medium, cooked and mashed|
|Fresh parsley||45 Milliliter (3 Tablespoons)|
|Milk||45 Milliliter (3 Tablespoons)|
|Butter||45 Milliliter (3 Tablespoons)|
1 In a bowl, pour water over lentils and chick peas.
2 Cover and soak overnight.
3 Preheat the oven to 350°F (180°C)
4 Lightly grease a casserole dish.
5 Drain the lentils and chickpeas well.
6 In a pan, cook chick peas in water with crumbled stock cubes for 30 minutes.
7 Add lentils and cook for another 30 minutes, or until tender.
8 Drain well and set aside.
9 In a pan, heat the oil.
10 Add onions and gently fry until transparent.
11 Add garlic, beans, red pepper and stir-fry for 2 minutes (or combine butter instead of oil, onions, garlic, beans and red pepper and microwave on HIGH 2 minutes).
12 Add tomato puree, Worcestershire sauce, tomato paste and the seasonings.
13 Bring to a boil and simmer for 2 minutes (or microwave on HIGH 2 minutes).
14 Spoon lentils and peas in the prepared casserole dish and add tomato mixture.
15 In a bowl, combine mashed potatoes with parsley, milk and butter, and spread over tomato mixture.
16 Sprinkle with a little paprika.
17 Bake for 20 minutes (or microwave on HIGH 4 minutes).
18 Cut and serve as a main dish.