CHICKPEA LENTIL QUINOA SPINACH STEW. VEGAN GLUTENFREE RECIPE

By blum099

Ingredients

• Ingredients:
• Serves 2-3
• Cook time: 25 mins
• 1/4 cup red lentils
• 1/4 cup quinoa
• 1 15 oz can chickpeas or 1.5 cups cooked
• 1 tsp oil
• 1/2 cup red onion, finely chopped or thinly sliced
• 1 mild green chili, finely chopped
• 1 tsp garam masala
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1/2 tsp cumin powder
• 2 large tomatoes
• 2 packed cups of spinach (add more for greener soup)
• 3 cloves of garlic
• 1 inch ginger knob
• 1/4 tsp black peppercorns (or add black pepper later)
• 2 cups water
• 1 tsp salt or to taste
• 1/2 tsp raw sugar or other sweetener
• 2 Tbsp cashews, chopped
• pepper flakes, lemon juice, cashews, cheese shreds for garnish

Details

Adapted from veganricha.com

Preparation

Step 1

Wash and drain the lentils and quinoa and keep ready. Drain the chickpeas and keep ready.
In a pan, add oil and onions and green chili and cook on medium heat for 5 minutes. Saute in broth to eliminate oil.
Add the spices and mix well and cook for a minute.
Meanwhile, blend the tomato, spinach, garlic, ginger, peppercorns with 1/2 cup water into a smooth puree.
Add to the pan and mix well. Add the lentils, quinoa and chickpeas and mix.
Add salt, sugar and 1.5 cups water and cover and cook for 20 minutes.
Stir once in between. Add cashew pieces and mix in, taste and adjust salt and spice. Add water if needed for soupier consistency. Cook for a few minutes.
Serve hot topped with red pepper flakes, cheese shreds of choice or cashew cream, crackers, flat bread or rolls.

Variations: Add a 1/4 cup almond or coconut milk for creamier soup. Add veggies like cauliflower, sweet potato etc. Add a tsp or more nutritional yeast for a cheesy flavor. Change up the spice blends. Change it up to personal preference. Don't have lentils, omit them. Don't have quinoa, use millet, couscous or rice.