Another Recipe for You and the Kids to Love (or Hate): Spiced Lentil and Chickpea Stew

In my never ending mission to live up to Older’s insistence that I am “always making things I [Older] don’t like”, I decided to try a new recipe via the indomitable Martha Stewart.  Of course, I am utterly incapable of following a recipe as written and so I had to make a few modifications (one of my tricks:  if a savory recipe calls for water, substitute vegetable stock – it makes everything much more flavorful).  I absolutely loved everything about this stew:  inexpensive, vegan, seasonal, healthy, easy.  With a side of piping hot biscuits, it was the perfect chilly night meal.  This recipe makes a good amount of stew but between dinner and the leftovers it didn’t last longer than 24 hours.  When I make this stew again I will make a double batch and freeze some for later “convenience food” lunches.   The older kids rejected it completely; but the grown-ups and the baby are in love.

Spiced Lentil and Chickpea Stew

Ingredients:

*2 tablespoons olive oil

*1 medium onion, finely chopped

*1 can (1.5 cups) chickpeas

*8 cups vegetable stock

*3 garlic cloves, minced

*2 teaspoons coarse salt

*4 celery stalks, finely chopped

*1 can diced tomatoes, juice included (I used Muir Glen fire roasted tomatoes)

*1 cup lentils, rinsed (I had green lentils on hand so that is what I used)

*1 tablespoon fresh lemon juice

*1 cinnamon stick

*1/2 teaspoon cinnamon

*1/2 teaspoon paprika

*1/2 teaspoon turmeric

*1/2 teaspoon ground ginger

*1/2 teaspoon ground coriander

*1/4 teaspoon ground nutmeg

*1/4 teaspoon freshly ground pepper

*1/8 teaspoon ground cloves

*5 ounces orzo

*2 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation:

  1. Heat oil in a Dutch oven over medium heat. Add onion, celery, and garlic and cook 5 minutes.
  2. Add lentils, vegetable stock, tomatoes, salt, and spices and simmer 45 minutes, until lentils are tender.
  3. Add pasta and cook, stirring occasionally, until pasta is al dente, about 10 minutes.
  4. Remove cinnamon stick and then stir in parsley and lemon juice.
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3 thoughts on “Another Recipe for You and the Kids to Love (or Hate): Spiced Lentil and Chickpea Stew

  1. yum. but as i am scared of chickpeas, I stick to the lentils I made you once. I find this to be an excellent meal for crock-potting and my crockpot is huge so i can do a big batch.

  2. No I love hummus! It’s the consistency/texture when they are whole. I love black beans, but that’s about it. All other bean-y type consistencies are out. (Even pinto beans must be consumed as mashed “refried” beans!). It’s quite sad because my mom makes an incredible minestone soup that she learned from my nona but, gosh, that is a legume nightmare for me.

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