Chickpea & Lentil Curried Stew
Dinner, Nourishment, Soups, Chillis & Stews, Vegetarian||broccoli, carrots, chickpea and lentil curried stew, chickpeas, coconut milk, cumin, curry powder, eat healthy, garlic, healthy cooking, healthy dinners, healthy eating, healthy foodie, healthy habits, healthy mom, maple syrup, mom of four, nutrient packed, onion, organic diced tomatoes, peas, riced lentils, simply made, tomato paste
Ingredients
- 2 Tbsp olive oil
- 1 diced onion
- 2 Tbsp minced garlic
- 1 heaping Tbsp curry powder
- 1/2 tbsp cumin
- 1 cup chopped carrots
- 2 Tbsp tomato paste
- 1 cup broccoli florets
- 1 can chickpeas (rinsed & drained)
- 1 cup riced lentils (cooked to package instructions)
- 1 can organic diced tomatoes
- 2 Tbsp pure maple syrup
- 1 cup coconut milk
- 1 cup frozen peas
Directions
- Heat oil in a large skillet.
- Add onion and spices and sauté until soft.
- Stir in carrots and tomato paste and cook until carrots are tender.
- Add the chickpeas, lentils, broccoli, diced tomatoes.
- Stir in coconut milk and maple syrup.
- Bring mixture to a boil and then reduce to a simmer.
- Cook for 20 minutes with constant stirring until it’s well reduced.
- Stir in peas.
- Salt to taste
- Enjoy with cooked rice or cauliflower rice.
