What’s for Dinner?
Lentil and Chickpea Stew
Another delicious dish for those cold-coming nights…
This can be served at home with a wedge of lemon and a parsley/cilantro garnish, or sent to school or work in a heated food jar and a multi-grain roll.
Note/Suggestions: This is a hearty stew that will fuel any busy kid’s day. Makes 6-8 servings
2-3 Tbsp Olive Oil
1 medium onion finely chopped
4 stalks of celery, finely chopped
14 oz can of chickpeas drained and rinsed well
4 cloves of garlic grated or mashed
3 Tbsp cilantro, finely chopped
3 tsp salt
1 10 oz can of chopped tomatoes, drained
8 cups low sodium vegetable stock
3 cups of water
1 cup of lentil, rinsed well
1 Tbsp of lemon juice
1 cinnamon stick
8 oz of dried orzo (1/2 of a one pound box)
½ cup raisins (golden or brown) –chopped dates are also a nice substitute
½ tsp each of sweet paprika, turmeric, ground ginger and ground coriander
¼ tsp each nutmeg and ground white pepper
A pinch of ground cloves
1. Mix the spices together well in a small bowl and set aside.
2. In a Dutch oven or heavy bottomed pot set over medium heat, heat the oil and sauté the onions for 5-8 minutes. Add celery and sauté for 2-3 minutes.
3. Add the chickpeas, garlic, cilantro and salt. Heat for about 2 minutes. Add the tomatoes, spice mix and cinnamon stick, stock and water and bring to a boil.
4. Add the lentils and reduce to a simmer for about 30 minutes or until the lentils are tender, but not mushy.
5. Add the orzo and the raisins and cook for about 5-8 minutes more.