Chickpea Spinach Stew With Lentils And Quinoa

Vegan Richa's Indian Kitchen

https://www.cutoutandkeep.net/projects/chickpea-spinach-stew-with-lentils-and-quinoa • Posted by Vegan Heritage Press

Prep: 20 minutes | Active: 15 minutes | Inactive: 30 minutes | Serves 3 to 4 A one-pot meal with all the protein for the day, this stew came about one weekend when we wanted something warm and filling that was not dal or tofu or salad. Serve with flatbread or crackers. Omit the cashews to make it nut-free.

You will need

1 tsp Safflower or Coconut Oil ½ cup Red Onion , finely chopped or thinly sliced 1 Hot green Chile , finely chopped (remove seeds to reduce heat) 1 ½ tsp Garam Masala ¼ tsp Ground Cinnamon ¼ tsp Ground Cardamom ½ tsp Ground Cumin 2 Large Tomatoes , chopped (2 cups) 3 Packed cups Spinach or other greens 4 Garlic Cloves 1 (1-inch) knob of Ginger ¼ tsp Black Pepper corns (or ground black pepper to taste) 2 tsp Apple Cider Vinegar 2 cup Water , divided 1 tsp To 1 1/4 teaspoons Salt , or to taste ½ tsp Raw sugar or Maple Syrup 3/10 cup Red Lentils , washed and drained 3/10 cup Quinoa , washed and drained 1 (15.5-ounce) can Chickpeas , drained or 1 1/2 cups cooked chickpeas 2 tbsp Cashews , chopped (omit to make nut-free) ½ tsp Red Pepper Flakes ½ tsp Lemon Juice

Project Budget

Time

Difficulty

Description

Prep: 20 minutes | Active: 15 minutes | Inactive: 30 minutes | Serves 3 to 4 A one-pot meal with all the protein for the day, this stew came about one weekend when we wanted something warm and filling that was not dal or tofu or salad. Serve with flatbread or crackers. Omit the cashews to make it nut-free.

Instructions

1. 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.

2. 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 and lemon juice.