Sunday, January 15, 2017
This is a recipe I made a few months ago and have been carrying around for a long time! I wanted to make a quick vegetarian stew and loved the way this turned out. This recipe was adapted from the Pulse Pledge's Northwest Chili. This is a cool site that promotes eating pulses (things like chickpeas, lentils, peas & beans). I loved this as a lunch meal, especially since it reheats great in the microwave. You can also add hot sauce if you want more of a bite! And about the name - I have no idea why I called it that. I first made it in July, so it was not even near Thanksgiving! However, it might be a nice dish to have for vegetarian diners on that holiday.
Ingredients (4-6 servings)
2 tbsp Olive oil
2 small Onions, chopped (or one medium)
3 tsp Garlic, minced (or cloves)
1 Bell pepper (red or green), chopped
1 1/4 cup Lentils (dry), rinsed
2 cups Peas and carrots (frozen)
1 tbsp Chili powder
2 tsp Cumin
2 tsp Cinnamon
1 tsp Kosher salt
1/2 tsp Black pepper
2 1/2 cups Broth (Vegetable or Chicken)
28 oz can Tomatoes (petite diced), drain much of the liquid (but not all)
15 oz can Chickpeas (garbanzo beans), drained
1. In a large pot, heat the oil over medium-high heat. Add the onion, garlic & bell pepper and saute for 3-5 minutes. Add lentils, and stir to coat them with oil.
2. Add frozen peas and carrots, chili powder, cumin, cinnamon, Kosher salt, black pepper, and broth. Bring to a boil. Reduce heat, cover, and simmer about 25-30 minutes.
3. Add tomatoes and chickpeas. Mix thoroughly and simmer for another 15 minutes.