As I shared with you earlier, I gave up meat for Lent and thus have been experimenting with quite a few new and different recipes. Dinners, typically chicken, pork or sometimes steak, are now slightly different and require a little more though process. So far (yes, only oneish weeks in) it’s been going well and I’ve had tons of fun trying out all the new recipes I’ve found.
I was on Pinterest a few weeks ago making a board of all the recipes I want to make when B said to me, “Why don’t you actually look at some of those cookbooks you own?” I realized he was right – I’m always finding recipes from blogs, Pinterest, etc. but hardly ever taking advantage of the zillion cookbooks I have! So I took out the first book that I could see – my Bon Appetit cookbook I got as a wedding gift from my brother’s wedding “date.” I marked off a few recipes and decided that this week was perfect to make the Garbanzo Bean, Lentil and Vegetable Stew.
I baked some cornbread, made the stew on Monday night and B and I enjoyed it on Tuesday. B’s rating? He’d “definitely eat it again” (which means it’s a winner).
Garbanzo Bean, Lentil and Vegetable Stew
(slightly adapted from Bon Appetit cookbook)
Here’s what you need:
- 2 TBS olive oil
- ½ onion, chopped
- 4 garlic cloves, chopped
- ¼ cup tomato sauce
- 2 teaspoons coriander
- 1 teaspoon caraway seeds
- 1 teaspoon cayenne pepper
- 2 ¼ cups canned vegetable broth
- 2 ¼ cups water
- 1 cup dried lentils
- 1 15 to 16 oz can garbanzo beans (chickpeas), rinsed and drained
- 12 baby carrots, cut into ¼ inch rounds
- 1 cup frozen lima beans
- 1/2 cup chopped fresh parsley
- 1 oz bag fresh spinach leaves
Here’s what you do:
- Heat oil in large pot over medium low heat. Add onions and garlic and sauté until soft and golden (about 10 minutes)
- Add tomato sauce, coriander, caraway and cayenne; stir one minute.
- Stir in broth, water and lentils. Increase heat to high and bring everything to a boil. Reduce heat, cover and simmer until lentils are almost tender, about 15-17 minutes.
- Add garbanzo beans, carrots, frozen lima beans and parsley. Cover and simmer until carrots are very tender, about 20 minutes.
- (If you want, you can cool this and refrigerate this a day ahead. Bring it back to a simmer before continuing. This is what I did – just make sure to add the spinach before serving)
- Stir spinach info stew. Cover and cook just until spinach wilts, about 3 minutes.
- Enjoy! Serve over rice (which I did not do; I don’t like rice) or with cornbread (which I did do because I love cornbread).
After B and I enjoyed the stew for dinner, we had about 3 cups leftover which were great for lunches the next few days.