Vegetarian

Lentil, chickpea and tomato stew is for Dinner.

Lentil, chickpea and tomato stew takes 10 minutes to prepare.

Lentil, chickpea and tomato stew takes 45 minutes to cook.

Lentil, chickpea and tomato stew makes 10 servings.

The ingredients for Lentil, chickpea and tomato stew are:

2 c. red, green, or brown lentils, rinsed and drained
2 c. chickpeas (garbanzo beans), rinsed and drained
2 c. canned stewed tomatoes, coarsely chopped and drained (reserve the juice)
2 T curry powder, more or less to taste
1 tsp ground nutmeg, more or less to taste
1 tsp ground cinnamon, more or less to taste

Here is how you make Lentil, chickpea and tomato stew:

Rinse and drain chickpeas and set aside. Drain canned stewed tomatoes, reserving the juice. Rinse lentils under cold water and set aside. Transfer to large saucepan. Pour in reserved tomato juice and enough water to total 2.25 cups of liquid. Add spices. Bring to a boil over medium heat; boil for 5 minutes, and reduce heat to simmer until liquid is absorbed and lentils are tender, about 30-35 minutes. Add tomatoes and chickpeas and heat through. Add more spices to taste at this point, if desired. Yields 10 servings, approximately 2/3 c. each.Number of Servings: 10Recipe submitted by SparkPeople user FLAMINGOFEET.

The nutritional information for Lentil, chickpea and tomato stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 123.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 258.5 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 6.1 g
• Protein: 6.6 g

Lentil, chickpea and tomato stew is Indian cuisine.

The dietary needs meet for Lentil, chickpea and tomato stew is Vegan