Stewed Chickpeas and Red Lentils
These stewed chickpeas and red lentils are super savory, rich, and hearty. Perfect with bright and zesty plant-based Greek yogurt and lots of herbs.
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Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 yellow onion peeled and diced
- 1 (15-ounce) can chickpeas drained
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon Aleppo pepper or use a pinch of crushed red pepper flakes to taste
- ½ cup red lentils rinsed and picked over
- ½ cup long-grain white rice such as jasmine or jasmati
- 4 cups water plus more if needed
- ¼ cup Italian parsley loosely packed and minced; or use 1 tablespoon dried parsley
- ¼ cup dill loosely packed and minced; a few fronds reserved for garnish; or use 1 tablespoon dried dill
- 1 tablespoon oregano minced; or use 1 teaspoon dried oregano
- 1 large lemon
- ½ cup plant-based Greek yogurt I used Kite Hill
- Kosher salt
- Black pepper
- Sumac optional, for serving
Instructions
Sauté the onion:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes. Add the chickpeas and season with 1 teaspoon kosher salt, 2 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon Aleppo pepper, and black pepper to taste. Stir to coat and sauté briefly until fragrant.
Simmer the red lentils:
- Add the red lentils and white rice. Cover with 4 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the rice and lentils are tender. Add a few splashes of water as needed if the liquid evaporates too quickly.
Prepare the Greek yogurt:
- Zest the lemon and set aside. Juice the lemon into another bowl; it should yield about 2 tablespoons.
- Add the Greek yogurt to a bowl. Add the lemon zest and 1 tablespoon of lemon juice. Season with a pinch of salt and whisk until smooth. Set aside.
Finish the red lentils:
- Add the parsley, dill, oregano, remaining 1 tablespoon lemon juice, and 1 tablespoon extra virgin olive oil to the lentils. Stir to combine and simmer for 5 minutes. Taste the lentils and season to taste with salt.
To serve:
- Spoon the lentils into bowls and top with the Greek yogurt. Garnish with the reserved dill, a pinch of sumac, and a pinch of Aleppo pepper, if desired. Enjoy!