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Vegan Lentil and Chickpea Stew
Course: Main Course
Cuisine: American
Servings: 4 servings
Ingredients
  • 3/4 cups brown lentils rinsed
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped scallions
  • 2 teaspoons fresh ginger finely minced
  • 3/4 cup long grain brown rice
  • 1/2 cup dried apricots quartered
  • 1/4 cup golden raisins
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • sea salt and freshly ground pepper
  • 1/3 cup pomegranate molasses
  • 3 cups water
  • 1 1/2 cups cooked chickpeas or 1 15 oz can
  • 1/4 cup fresh cilantro minced
Instructions
  1. In a large saucepan, heat oil over medium heat. Add the scallions, ginger, lentils, rice, apricots, raisins, allspice, cumin, cayenne, turmeric, and salt and pepper to taste. Cook, stirring, for 1 minute.
  2. Add the pomegranate molasses and water and bring to a boil. Reduce heat to low and cover. Let it simmer, until the lentil and rice are tender, about 40 minutes.
  3. Stir in the chickpeas and cilantro. Simmer, uncovered, for 15 minutes, to heat through and allow flavors to blend. Serve immediately.