1 Wash the green lentils and add them to a small pan of boiling water
2 Chop the onions and add them to some warmed olive oil in a large lidded pan
3 Chop chili, crush garlic and crush coriander seeds (in a mortar and pestle or just on a plate with the back of a spoon)
4 Once onions have fried gently for 10 minutes add chili, coriander seeds and garlic. Stir for a minute
5 Rinse red lentils, drain green lentils and add to onion pan
6 Stir for a few seconds then add stock
7 Cover and simmer gently for 30 minutes, checking every 5 mins or so and toping up with a bit of water so that it just covers the lentils
8 10 mins before end put in chickpeas
9 5 mins before end add tarragon and put a frying pan on to warm, chop chorizo slices in half and fry gently (no oil needed). Once they are sizzling tip chorizo and pan juices into big pot, mix well and serve in bowls with chunks of bread to mop up juices and a green salad.