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Recipe Category: Stew
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Chickpea Spinach Stew With Lentils Indian Recipe
Ingredients
- recipe for : Quinoa
- 1 teaspoon safflower or coconut oil
- 1/2 cup red onion, finely chopped or thinly sliced
- 1 hot green chile, finely chopped (remove seeds to reduce heat) 1 1/2 teaspoons Garam Masala
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 2 large tomatoes, chopped (2 cups)
- 3 packed cups spinach or other greens
- 4 cloves garlic
- 1 (1-inch) knob of ginger
- 1/4 teaspoon black peppercorns (or ground black pepper to taste) 2 teaspoons apple cider vinegar
- 2 cups water, divided (2 1/2 cups for soupier stew)
- 1 to 1 1/4 teaspoons salt, or to taste
- 1/2 teaspoon raw sugar or maple syrup
- 1/3 cup red lentils, washed and drained
- 1/3 cup quinoa, washed and drained
- 1 (15 5-ounce) can chickpeas, drained or 1 1/2 cups cooked chickpeas
- 2 tablespoons cashews, chopped (omit to make nutfree)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon lemon juice
- cashew cream (optional).
- recipe for : Vegan cheese shreds (optional)
Method
- Heat the oil in a skillet over medium heat
- Add the onion and green chile, and cook until the onion is translucent, 5 to 6 minutes
- Add the garam masala, cinnamon, cardamom, and cumin.
- Mix well, and cook for 1 minute.
- In a blender, combine the tomato, spinach, garlic, ginger, peppercorns, and vinegar with 1 cup of water and blend into a smooth puree
- Add the puree to the skillet and mix well
- Add the lentils, quinoa, and chickpeas, and mix well
- Add the salt, sugar, and 1 to 1 1/2 cups water
- Cover and cook for 30 minutes over medium heat, or until the lentils and quinoa are cooked and the sauce does not taste of raw garlic
- Stir once about halfway through
- Mash a few of the chickpeas, then stir in the cashews
- Taste and adjust salt and spices, if needed
- Cook a few minutes longer for desired consistency
- Serve hot, garnished with red pepper flakes, lemon juice, and/or cashew cream or shredded vegan cheese, if using
- Variations:
Add 1/4 cup almond or coconut milk for creamy soup.
Add vegetables such as cauliflower or sweet potato.
Use millet, couscous, or rice instead of quinoa.
Cook the stew a few minutes longer so all the liquid is absorbed, and use as sloppy Joes.
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Drain and rinse beans, discarding soaking water. Place in a large heavy pot and add enough water to cover by 2 inches. Bring to a boil, reduce heat to low and simmer, Continue Reading →