Chickpea Spinach Stew with Lentils and Quinoa

VEGAN HERITAGE PRESS
24Ingredients
60Minutes

Ingredients

US|METRIC
  • 1 teaspoon safflower oil
  • 1/2 cup red onion (finely chopped or thinly sliced)
  • 1 hot green chile (finely chopped, remove seeds to reduce heat)
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 2 tomatoes (large, chopped, 2 cups)
  • 3 spinach (packed cups, or other greens)
  • 4 cloves garlic
  • 1 ginger (1-inch knob of)
  • 1/4 teaspoon black peppercorns (or ground black pepper to taste)
  • 2 teaspoons apple cider vinegar
  • 2 cups water (divided, 2 1/2 cups for soupier stew)
  • 1 1/4 teaspoons salt (or to taste)
  • 1/2 teaspoon raw sugar (or maple syrup)
  • 1/3 cup red lentils (washed and drained)
  • 1/3 cup quinoa (washed and drained)
  • 15 1/2 ounces chickpeas (drained or 1 1/2 cups cooked chickpeas)
  • 2 tablespoons cashews (chopped, omit to make nut-free)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon lemon juice
  • cream (Cashew, optional)
  • vegan cheese (shreds, optional)
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