1. Soak the chickpeas and lentils for 6 hours. Drain and rinse. 2. Soften the onion in a Dutch oven over medium heat and add the garlic, cumin, chili and ginger – cooking for a further minute or so. 3. Crank up the heat and deglaze with a bit of stock. 4. Add the ripe peeled, cored and chopped tomatoes, the remaining stock, chickpeas and lentils. Remove as soon as the pot starts showing signs of boiling. 5. Set the oven on steam at 90°C. 6. Oven-cook for 60 minutes or until the legumes have softened. 7. Add the lemon rind, lemon juice and coriander. 8. Correct the seasoning and add chili.