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180 g (1 cup) green lentils

80 ml (⅓ cup) olive oil

3 medium onions, quartered and thinly sliced

4 medium red capsicums, deseeded, quartered and thinly sliced

1.6kg pumpkin (1 whole butternut pumpkin), cut into 1 inch cubes

8 garlic cloves, finely chopped

800 g (28 oz) tin precooked chickpeas (garbanzo beans), drained and rinsed (discard any loose chickpea skins)

3 tbsp dried mint

1 ⅓ tsp pul biber

sea salt and freshly ground black pepper, to taste

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For the sauce:

2 ⅔ heaped tbsp (60g) double concentrated tomato paste

3 tablespoons pomegranate molasses (nar ekşisi, for homemade)

900ml water

3 tablespoons olive oil

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1. Put the lentils in a medium saucepan, pour in enough hot water to cover the

   lentils by 4 cm (1½ in), partially cover and simmer for 13 minutes. Drain

   and set the partially cooked lentils aside.

2. Heat the olive oil in a wide, heavy, deep sauté pan over a medium heat, add

   the onions and peppers and sauté for 8 minutes, stirring often. Add the

   pumpkin, lentils, garlic and chickpeas, season to taste and mix well.

3. Combine the sauce ingredients in a jug and pour into the pan, season with

   salt and pepper, and mix well. Cover and bring to the boil, then turn the heat

   down to a simmer for about 55 minutes, or until everything is cooked

   through (gently mix once halfway and do not mix further during cooking so

   that the pumpkin doesn’t break up).

4. Remove from the heat, stir in the dried mint and pul biber, and gently

combine. Cover and rest for 15 minutes before serving. Adesiye is a meal in

itself served with crusty bread on the side to mop up the delicious juices.