Chickpea Spinach Stew with Lentils Indian Recipe

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

1. Heat the oil in a skillet over medium heat
2. Add the onion and green chile, and cook until the onion is translucent, 5 to 6 minutes
3. Add the garam masala, cinnamon, cardamom, and cumin.
4. Mix well, and cook for 1 minute.
5. In a blender, combine the tomato, spinach, garlic, ginger, peppercorns, and vinegar with 1 cup of water and blend into a smooth puree
6. Add the puree to the skillet and mix well
7. Add the lentils, quinoa, and chickpeas, and mix well
8. Add the salt, sugar, and 1 to 1 1/2 cups water
9. 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
10. Stir once about halfway through
11. Mash a few of the chickpeas, then stir in the cashews
12. Taste and adjust salt and spices, if needed
13. Cook a few minutes longer for desired consistency
14. Serve hot, garnished with red pepper flakes, lemon juice, and/or cashew cream or shredded vegan cheese, if using
15. 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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