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Lentil & Chickpea Stew

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Servings: 4
Course: Lunch/Dinners
Ingredients Method Notes

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

Method
 

  1. In a large saucepan over medium heat, heat the oil and fry the garlic and onion for 1 minute.
  2. Add the tomato paste and water and bring to the boil.
  3. Add the sweet potato and let simmer for about 5-10 minutes.
  4. Add the other vegetables and let simmer for additional 15 minutes, then add the beans and lentils.
  5. Once vegetables are tender, remove from the heat and stir through the spinach.
  6. 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.