Curried red lentil chickpea stew
0
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
This vegan stew is ideal for batch cooking and freezing. For even greater flavour, look for canned diced tomatoes with seasonings like mixed herbs or basil.
Ingredients
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Ground coriander
1 tsp
Ground cumin
1 tsp
Curry powder
2 tsp
Mustard seeds
½ tsp, brown variety
Vegetable stock cube
1 individual, gluten-free variety, (to make 1L (4 cups) of vegetable stock)
2 undefined, rinsed and drained, (400g)
Canned chickpeas, rinsed and drained
1 400g can
Canned diced tomatoes
1 can(s)
Baby spinach leaves
3 cup(s), (60g)
Lime juice
2 tbs
Fresh coriander
2 tbs, leaves
Instructions
1
Heat oil in a large pot over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, spices and a pinch of salt and cook, stirring, for 1 minute or until fragrant.
2
Stir in stock, lentils and 2 cups (500 ml) water and bring to the boil over high heat. Reduce heat and simmer for 10 minutes or until lentils are tender. Add chickpeas, tomatoes, spinach and lime juice and cook, stirring, for 4–5 minutes, until heated through. Season with salt and pepper. Serve sprinkled with coriander.
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