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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | chickpeas (15oz can) | 1 | cup | Lentils, mature seeds, raw | 1 1/2 | cups | Kidney beans, canned (red, 15oz drained) | 3 | tablespoons | olive oil, extra virgin | 1 | slice, large (1/4" thick) | Onion, chopped | 2 | cloves | garlic minced | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | turmeric, ground | 1 | teaspoon | Paprika | 1 | teaspoon | cinnamon, ground | 1/4 | teaspoon | cayenne pepper | 1 | tablespoon | honey | 1 | can (16 fl oz) | tomatoes canned, diced | 3 | cups (8 fl oz) | water | 1 | package (10 oz) | Spinach |
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Steps
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Sequence
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Step
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| | 1 | Saute chopped onions in 1.5T of olive oil for 6-8min | | 2 | Add chopped garlic to onions and saute for another 1-2 minutes. | | 3 | Add remaining oil and add all spices. Cook for about 1 minute. | | 4 | Add 1 can diced tomato. Simmer for 20 minutes. Add honey to taste (about 1 Tbls). | | 5 | Add lentils and water and cook for 10 minutes. | | 6 | Drain and add chickpeas and kidney beans. Simmer for 5-10 minutes. (Note: remove chickpea skin if desired) | | 7 | Add 1 bag rinsed fresh spinach. Cook till wilted, about 1-2 minutes. (optional 1/4 cup raisons) |
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