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Prep time
20 minutes
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Cook time
1 hour
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serves
8
Author Notes
Rich with notes of cinnamon and ginger, this straightforward stew is light enough to enjoy in the summer, but hearty enough to warm your bones in the winter. Freezer friendly and keeps in the fridge for up to 5 days. Gluten free and vegan. —Melanie Manuel
Ingredients
- Stew base
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2 tablespoons
olive oil
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1 1/2 cups
white or yellow onion, chopped
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1/2 cup
parsley, chopped (can include some stems)
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1/2 cup
cilantro, chopped (can include some stems)
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1 teaspoon
ground dried ginger
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2
cinnamon sticks
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2
cans of 15 oz chopped tomatoes
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2 cups
vegetable broth
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1
can 15 oz chickpeas, drained and rinsed
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1/2 cup
dried green or brown lentils (not red)
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2 teaspoons
salt (plus more to taste)
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1 teaspoon
ground black pepper (plus more to taste)
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1 bunch
parsley, chopped, for garnish (optional)
- Thickener
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2 tablespoons
cornstarch
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1/4 cup
cilantro, chopped (can include some stems)
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2 tablespoons
fresh lemon juice (one large lemon)
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2 tablespoons
tomato paste
Directions
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Heat the olive oil in large pot over medium heat. Add the onion, parsley, cilantro, ginger, and cinnamon sticks and sauté 5 minutes, or until onion is soft.
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Stir in canned tomatoes with juice, and sauté 5 minutes more. Stir in the vegetable broth, chickpeas, and lentils. Season with salt and pepper, and bring to a boil.
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Cover, reduce heat to medium-low, and simmer 30 minutes, or until chickpeas and lentils are tender, stirring occasionally.
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Mix cilantro, lemon juice, cornstarch and tomato paste. Stir into the stew and cook 3 minutes until incorporated. Serve garnished with parsley.
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