Cooked - Chickpea Lentil Quinoa Spinach Stew

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Chickpea Lentil Quinoa Spinach Stew

4.0

¼ cup red lentils (masoor dal)

¼ cup quinoa

15 oz can chickpeas or 1.5 cups cooked chickpeas. (safed chana)

1 tsp oil

½ cup red onion (finely chopped or thinly sliced)

1 mild green chili (finely chopped)

1 tsp garam masala

¼ tsp cinnamon powder

¼ tsp cardamom powder

½ tsp cumin powder

2 large tomatoes

2 cups packed of spinach (add more for greener soup)

3 cloves of garlic

1 inch ginger knob

¼ tsp black peppercorns (or add black pepper later)

2 cups water

1 tsp salt or to taste

½ tsp raw sugar or other sweetener

2 Tbsp cashews (chopped (omit for nut-free))

Pepper flakes (lemon juice, cashews, cheese shreds for garnish)

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 ½ 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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 108 weeks ago

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