Red Lentil Chickpea Stew
Red Lentil Chickpea Stew
This is a hearty and veggie packed stew that is sure to fill you up on a cold day. It makes great leftovers and is perfect for thermos lunches. Our meat eaters in the family top it with a sugar-and additive free sausage — a sprinkling of feta is also lovely as well.
Prep Time: 15 minutes (plus 12-24 hour soaking time if soaking your beans). Cook Time: 40 minutes
Ingredients:
3 TBSP extra virgin olive oil or avocado oil
1 large yellow onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
½ tsp sea salt
1 zucchini, finely chopped
1 14 oz can crushed or finely chopped tomatoes - I like the Pomi brand
1/2 tsp of ground ginger
1 tsp each of coriander, cumin and turmeric
2 cups rinsed red lentils (I soak the lentils for 18-24 hours)
1 1/2 cups (or 1 can) of garbanzo beans (I soak and pressure cook my garbanzo beans)
6 cups veggie or chicken broth - low sodium is best and homemade is also really good
Chopped cilantro and lemon wedges as garnish
Directions:
In a large sauce pan or Dutch oven, heat the olive oil and sauté the onion, carrot and celery with the sea salt over medium-high heat. for 8-10 minutes. Add the zucchini and sauté for another 2 minutes.
Add the can of tomatoes and cook for an additional 3-5 minutes - you want to get rid of the raw flavor and mellow the tomatoes out a bit. Add the spices and continue stirring to cook the spices until aromatic, about 1-2 minutes.
Add the lentils, beans and the broth, bring to a boil and then simmer on low for 30-40 minutes with the lid on or slightly ajar. You can add water if the stew is too thick. Season to taste with additional salt.
Garnish with cilantro and a squeeze of lemon.
Leftovers keep really well for a few days. The stew will thicken as it cools and you can always more water to thin it out for reheating.
