Having gotten into my groove with the lentils last week I’m on a roll now and going to share a recipe I love that is full of flavour and chickpeas. Fashioned on one of my favourite Indian lentil dishes this stew is full of garlic and yummy as anything.
Lentils are a great nutritional source for coeliacs and vegans alike; full of protein, minerals and fibre and also really filling without being full of sugar like some coeliac alternative foods. Much healthier than carbohydrates!
Start by creating a great base for the soup, sauté one large white onion and 2 finely chopped carrots. Once soften add chopped garlic, red chilli and coriander. Stir a few times so the vegetables are coated in the herbs and garlic and tasty all the way through. Then add about one and a half pints of boiling water and a stock cube. Allow the soup base to cook on a medium to high heat. It will look like you have far too much water at this point but this is because the lentils will absorb loads of the water and leave you with a chunky veggie delight.
Once the stock and vegetables have been left to cook add approximately 100g of red lentils and continue to cook for a further 15 minutes. You will know the lentils have started to cook when they begin to break down and lose their shape as they soften and fill the stew. Chickpeas add a huge amount of extra protein to this dish and taste fantastic with the other vegetables. They add to the texture as well as the flavour by cutting through the thickness of the stew and providing a crunch. Add the chickpeas and cook for a further 15 minutes before serving and enjoying with a smile.