CHICKPEA AND LENTIL STEW

We value our time. That’s why we always try to keep our dishes simple, well-balanced and delicious at the same time.  This way we not only save our time but also our money. Impossible? See for yourselves. Here’s the recipe for chickpea and lentil stew full of plant based protein. Healthy vegan food made in 30 minutes!

1 zucchini

1/2 onion

1 red bell pepper

1/2 white/yellow/green bell pepper

2 fully ripened tomatoes/ a tin of chopped tomatoes

1/2 chili pepper

1/2 tin of chickpea

100 g red lentil

300g rice

2 tbsp olive oil

salt

black pepper

1/2 tsp sweet pepper

1/2 tsp dried oregano

handful of basil

½ cups water

Instructions:

Peel zucchini and onion. Dice the onion, slice zucchini and cut the bell peppers into cubes. Drop the tomatoes into the hot water for a while and then peel them. Cut tomatoes into small cubes. Chop chili pepper finely.

Heat olive oil in the frying pan and stir fry the onion and chili (about 2 minutes). Add the bell peppers and stir fry for another 3 minutes. Then add zucchini and stir fry for about 3-4 minutes. 

Add the tomatoes, water, chickpea and lentil. Season with the spices, cover and cook over low heat for about 15-20 minutes.

If necessary, add some water. In a separate pan, cook the rice. Serve the stew with rice.

Etykiety: chickpea, english, gluten free, lentil, main course, pepper, recipes, zucchini