Lentil Chickpea Stew with Sun-Dried Tomato (1 Pan)

1 teaspoon oil

½ cup ( 80 g) chopped onion

2 cloves garlic minced

¼ cup ( 25.25 g) chopped celery optional

½ cup ( 64 g) chopped carrots

1 to 2 tablespoon chopped sun dried tomato

1 teaspoon oregano

1 teaspoon Italian herb blend

1 tablespoon tomato paste

15 ounce ( 425.24 ml) can coconut milk or 1.5 cups other non dairy milk such as cashew milk or soy milk

1 ½ cups ( 354.88 ml) water or broth

½ teaspoon salt

⅓ cup ( 60 g) dried red lentils , see notes to use cooked lentils

15 ounce can chickpeas drained, or 1 ½ cups of cooked chickpeas, or use white beans or butter beans

¼ teaspoon black pepper

subheading: To Add Later:

½ cup ( 78 g) frozen spinach thawed

2 to 3 tablespoons vegan parmesan

subheading: For Garnish:

Pepper flakes, vegan parmesan, chopped herbs like basil or parsley

Directions at veganricha.com

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