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).
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!)
