Chickbean stew

Ingredients for 4 servings:

• 2 tbsp vegetable oil, light
• 1 onion(s)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 pinch of chili powder
• 4 tbsp lentils, red
• 2 tbsp beans (mung beans)
• 1 tbsp ginger, fresh and finely chopped
• 1 stalk(s) leek
• 5 m.-sized carrot(s)
• 1 jar chickpeas, approx. 400 g weight
• 1 tsp pepper, freshly ground
• 1 tbsp salt
• 1 can tomato(s), chopped, approx. 400 ml weight
• 1 tbsp honey or cane sugar or similar for vegans
• 1 lemon(s)
• 1 liter of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian and vegan

Sauté the chopped onion in the oil. Add the spices and stir for only about 15 seconds; it’s best to remove the pot from the heat for that long. Stir in the ginger, lentils, and mung beans. Add the chopped vegetables and fold them in, stirring in the spices for about 2 minutes. Add 1 liter of water and pepper and simmer for about 10 minutes. Add the salt, rinsed chickpeas, and tomatoes. Simmer everything together at low heat for about 30 minutes. Finally, season to taste and stir in 1 tablespoon of honey and lemon juice. Vegans can omit the honey and sweeten with cane sugar, for example. Do not bring back to a boil afterward. This dish tastes delicious with warmed flatbread. If you like, you can also use a hand blender and purée the soup partially or completely. Garnish with coriander leaves. A version with coconut milk is also possible and delicious. The soup can be prepared 1-2 days in advance, and you can also omit one or two ingredients, such as mung beans, and vary it.