Rainbow Lentil & Chickpea Stew

Published by

Jasmine

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The end of winter feels like it’s almost in sight for us here in the UK, but every so often a new wave of cold seems to come and I find myself craving something cosy to eat… that’s where this spiced, colourful, immunity-boosting and fibre-packed stew comes in!

INGREDIENTS

Aromatics & flavour:

Garlic

Ginger

Red onion

Celery

Aleppo pepper

Ground turmeric

Lemon juice

Vegetable stock cube

Legumes:

Dried red lentils

Dried French puy lentils (or any other quick-cook / split lentil)

Chickpeas (pre-cooked)

Vegetables:

Carrot

Leek

Chard

Fresh dill

TIPS & NOTES

This is a simple recipe but I just wanted to add a note on legumes. If you suffer from digestive issues with these kinds of foods, I recommend taking a few steps. Firstly, for jarred or canned chickpeas: make sure you drain them and wash them thoroughly of the cooking liquid. For the dried lentils, you’re also going to want to rinse them very well. Although these are both quick cook lentil varieties, you may also want to consider soaking them in water 3-4 hours before you cook with them to further reduce those issues.

Rainbow Chickpea & Lentil Stew

  • Servings: 3
  • Difficulty: Easy
  • Print

A spiced and aromatic stew that’s perfect as a warming winter lunch

No special equipment or advance prep needed, but optionally: lentils can be soaked for between 30 mins and 4 hours before use


Ingredients

  • 2 garlic cloves (finely chopped, pressed or grated)
  • 1 small red onion (finely diced)
  • 1 leek (cut lengthways and sliced)
  • 1 medium carrot (peeled and finely chopped)
  • 1 stick of celery (finely chopped)
  • c.15g of ginger root (finely chopped or grated)
  • 50g split red lentils (thoroughly rinsed)
  • 50g puy lentils (thoroughly rinsed)
  • 120g of chard (finely chop the stems, roughly chop the leaves)
  • 230g of chickpeas (drained and rinsed)
  • 1 tsp of turmeric
  • 1 tsp of Aleppo pepper
  • 1 vegetable stock cube
  • Juice of 1/2 a lemon
  • A drizzle (or two) of olive oi
  • A small handful (c.2g) of dill (roughly chopped)
  • Salt and pepper to taste


Directions

  1. Over a medium heat in a lidded pot, add a drizzle of olive oil and add the garlic, ginger, onion, leek, celery, carrot and chard stems and sauté for a couple of minutes until fragrant
  2. Season with salt and pepper, add the turmeric and Aleppo and sauté for a further 5-7 minutes – in the meantime, boil a kettle and dissolve the stock cube in 500ml of water
  3. Add the puy and red lentils, season again and allow to toast in the aromatics and spices for a couple of minutes before adding the stock – reduce the heat to a simmer and cover to cook for around 20 minutes until the puy lentils are firm but cooked through
  4. Add the chickpeas and rainbow chard leaves – adjust the consistency with a further 250ml of boiling water and season once again, cover and simmer for a further 5-10 minutes
  5. Serve topped with the dill and an optional drizzle of olive oil

Let me know if you try this stew!

See the recipe breakdown here:

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