- 1 cup uncooked chickpeas, soaked overnight or 1 can chickpeas, rinsed
- 3 cups cooked lentils (any kind)
- 1 cinnamon stick
- 2 Tbsp. olive oil
- 4 cups minced onion
- 2 Tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. turmeric
- 1 ½ tsp. cumin seeds
- 2 tsp. ground cumin
- 2 to 3 bay leaves
- 1-28 oz can of crushed tomatoes
- Black pepper and cayenne to taste
- 3 Tbsp. lemon juice
Optional Toppings: corrainder, yogurt, currants
- Place the soaked uncooked chickpeas in a large pot and cover with water by 3”. Bring to a boil and lower hear to a simmer, partially cover, and cook for 1 hour. (If you are using canned chickpeas, rinse and drain them and set them aside.)
- Add the lentils and cinnamon stick, partially cover again, and cook for another 30 mins/ until the chickpeas are tender, but not mushy. (If you are using canned chickpeas, just cook the lentils with the cinnamon stick in 7 cups water until tender about 30 mins). Remove and discard the cinnamon stick and drain the legumes, saving the water.
- Meanwhile, heat the oil in a soup pot. Add the onion, garlic, salt, tumeric, cumin seeds, ground cumin, and bay leaves, and sauté over medium heat for 5 to 8 mins. Or until the onions are soft.
- Add 6 cups of water (including the reserved cooking water from the lentils) and the tomatoes, and bring to a bo8il. Lower the heat to a simmer, patially cover, and cook for another 15 mins approx. Fish out and discard bay leaves.
- Stir in the chickpeas and lentils, and cook for only 5 minutes longer so the legumes won’t become mushy. Season to taste with black pepper, cayenne, and lemon juice.
- Serve hot, topped with some yogurt, a sprinkling of coriander/parsley or mint and currants if desired.
Yield 6+ Freezes well in an airtight container.
Recipe by Laura Baird (Mollie Katzen’s Vegetable Heaven)