Slowly sauté the onion in the fat until soft. Add the garlic and spices and sauté briefly. Add the lentils and chickpeas and sauté briefly in the fat. Extinguish with water and bring to a boil. Cook on low heat for 1/2 hour. Possibly add a little more water.
The sauce should not be too thin. The lentils will break down completely and produce a light brown to orange-brown creamy mush.
This can be served as a sauce with many dishes or possibly with pita bread.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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