Lentil & Chickpea Stew
Ingredients
- 400g (14.1 oz.) of tinned organic chickpeas (garbanzo beans), drained and rinsed
- 400g (14.1 oz.) of tinned organic brown lentils, drained and rinsed
- 1 large zucchini, chopped
- 1 onion, diced
- 3 cloves of garlic
- 1 small sweet potato, diced
- 2 cup of baby spinach
- 2 tbsp. of tomato paste
- 2 tbsp. of extra virgin olive oil
- 3-4 cups of water
- 1 tbsp. of chopped fresh flat-leaf parsley or dried
- Pink Himalayan salt
- Black pepper, to taste
Instructions
- In a large saucepan over medium heat, heat the oil and fry the garlic and onion for 1 minute.
- Add the tomato paste and water and bring to the boil.
- Add the sweet potato and let simmer for about 5-10 minutes.
- Add the other vegetables and let simmer for additional 15 minutes, then add the beans and lentils.
- Once vegetables are tender, remove from the heat and stir through the spinach.
- Serve with fresh parsley, and season with salt and pepper.
Notes
Any legume such as split peas or lentils can be used as a substitute. Place the second serve in the fridge and use at a later date. Place the last serve in the freezer.
