Rinse lentils and chickpeas under fresh water, add to pot with stock, bring to the boil and simmer for 15 mins, remove from the heat and set to one side.
In a separate pot heat some oil and add the onion, ginger, all of the spices and cook until the onions are soft.
Add in the meat/vegetarian option (or skip this bit completely!) and continue cooking.
Add in the tomatoes, cover and simmer for 15 mins.
Add the lentils, chickpeas and stock into the pot and simmer for another 10 mins.
Serve with rice or naan bread.