Vegan Chickpea & Lentil Stew



  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
  2. Season with cumin, coriander, and turmeric. Stir in the diced bell pepper and cook for another minute.
  3. Add the dried green lentils and stir to coat them with the spice mixture. Cook for 2 minutes more.
  4. Pour in the canned chickpeas, their liquid, and the tomato paste into the pot. Stir well.
  5. Add enough water or vegetable broth to cover the ingredients by about an inch. Bring the stew to a boil.
  6. Reduce the heat to low, cover the pot, and let it simmer for approximately 45 hours, or until the lentils and chickpeas are tender and the flavors have melded together.
  7. Salt to taste if desired.
  8. Serve hot, garnished with fresh herbs like parsley or mint if available.
  9. Optional: If you want to add some protein variation, you can also include cooked quinoa or brown rice as a addition to the stew. Simply mix them in during step 5. Enjoy your hearty and nutritious vegan chickpea and lentil stew! Batchcook and freeze for convenient meal prep. Let us know how it turns out for you. Cheers! :D)