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Sunday, 12 January 2020 / Published in Main Course

Chickpea, Lentil and Spinach Stew

Can be done in 15mins, but some simmer time lets everything blend nicer.

Chickpea, Lentil and Spinach Stew

Total cooking time: From 15 mins (depending on how long you want the stew to simmer).



Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine asian, Chinese, Thai
Servings 4

Equipment

  • Stock pot
  • Frying pan
  • Saucepan

Ingredients
  

  • 1 can Lentils
  • 1 can Chickpeas
  • 1 can Coconut milk
  • 4 cups Spinach (coarsely chopped)
  • 1/2 Lime (squeezed)
  • 2 Veg stock cubes
  • 4 tbsp Curry paste
  • 1 medium Onion finely chopped
  • 2 cloves Garlic finely chopped
  • 1 lots! Coriander (Cilantro)
  • 3 tbsp Tomato puree
  • 1 pint Water

Instructions
 

Lentils & Chickpeas preparation

  • Drain the cans in a colander and sprinkle with garlic salt, chilli flakes and pepper
  • Heat frying pan and add olive oil
  • Add the chickpeas and lentils, mixing occasionally.

Stew base

  • Fry the onions and garlic gentle in some olive oil in the stock pot (3 mins)
  • If you want to eat now and let stew simmer, put your rice on now (assuming 10-15min cook time)
  • Add the can of coconut milk, the stock cubes
  • Add the the curry paste and water

Full Stew

  • Add the contents of the frying pan
  • Add the spinach
  • Add the coriander
  • Let simmer for minimum 5 mins (couple hours better!)
Keyword curry, easy, quick, soup, stew






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