Anatolian Red Lentil and Chickpea Stew

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Anatolian {-inspired} red lentil and chickpea stew

Adapted from Madhur Jaffrey’s World Vegetarian

The original recipe calls for separately cooking the wheat berries before adding them to the stew; I instead added uncooked, soaked red rice to the soup and let it cook along with the lentils, which saves a step (and a pot).

I cooked the chickpeas overnight in my new slow cooker, which I am completely obsessed with. It turns out the creamiest and most tender - and evenly cooked - beans I’ve ever made at home. I will never again cook dried beans on the stovetop! If you don’t have time to cook the chickpeas from scratch, canned would work, too.

And, as mentioned above, due to circumstances beyond my control I substituted dried thyme, basil, and coriander seed for the dried mint; if you have dried mint, though (lucky you!), go ahead and use 2 tablespoons of it in place of this mix.

2 Tbsp extra-virgin olive oil, plus more for serving

1 medium onion, chopped (about 1 cup)

1 carrot, chopped (about ½ cup)

2- inch piece of fresh ginger, peeled and chopped

2 cloves of garlic, chopped

3 Tbsp tomato paste

1 tsp dried basil

1 tsp dried thyme

1 tsp coriander seeds, roughly smashed with a mortar and pestle (or ¾ tsp ground coriander seed)

2 dried red chile peppers

¼ cup red rice, soaked for 8 to 12 hours and drained

1 cup red lentils, picked through and rinsed

1-½ cups cooked chickpeas (from ½ cup dried chickpeas, soaked and cooked until tender; or 1 can of chickpeas, drained and rinsed) (Save 1 cup of cooking liquid if making the beans from scratch)

juice of 1 lemon

chopped flat-leaf parsley, to garnish

sea salt and freshly ground black pepper

Note: Ingredients may have been altered from the original.

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