Ingredients:

  • 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

Instructions:

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)

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