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Spiced Chickpea Stew + Lentils, Herbs and Yogurt
Serves 4 | Prep Time: 15 minutes | Cook Time: 30-35 minutes
Ingredients
- Extra virgin olive oil
- 1 yellow onion, medium diced
- 2 stalks celery, medium diced
- 3 cloves garlic, minced
- 1 teaspoon (or more if you’d like) grated ginger
- Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground turmeric
- Freshly ground black pepper
- Pinch ground cinnamon
- 4 carrots, cut into 1/2 inch pieces
- 1/4 cup red lentils
- 1 (16-ounce) can chickpeas
- 3 cups vegetable stock or water
- To serve: cilantro, plain coconut yogurt and fresh lemon juice
Chef Tips
Preparation
Step 1
Preheat a saucepan over medium heat. Add a few tablespoons of olive oil; add the onion and celery and cook until translucent; season with salt. Add the garlic and ginger.
Step 2
Add the spices. Cook for a few minutes, stirring occasionally, until very fragrant. Add the carrots and lentils and cook for about 5 minutes. Add the chickpeas and vegetable stock.
Step 3
Bring the mixture to a boil and reduce to a simmer for about 30 minutes, or until the lentils and carrots are tender and the stew has thickened. Add a little more stock if the liquid has evaporated too much.
Step
Taste the stew and adjust with salt as needed. Top with cilantro, coconut yogurt and a nice spritz of lemon juice.
