Vegan Spicy Lentil Chickpea Stew Recipe

About this recipe

A hearty and flavorful vegan stew made with lentils, chickpeas, and fresh spinach, simmered in a spiced vegetable broth and topped with a creamy plant-based yogurt.

Ingredients

• 500 ml Oleev Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 75 Nos Oregano Sachet
• 60G Primi Piatti Red Chilli Flakes
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 420 g Figaro Black Pitted Olives
• 1 ltr Real Fruit Power Tomato Juice
• 100 g Kale Leaf
• 5kg+ Onion
• 1 pc (52 g) On1Y Paprika Powder
• 50 g Black Pepper

Instructions

1. 1. Heat 2 teaspoons of olive oil in a small skillet over medium-high heat. Add 1 finely chopped onion, 1 teaspoon of oregano, and 1/2 teaspoon of red pepper flakes. Cook and stir for 8-10 minutes until the onion is tender.
2. 2. Transfer the cooked onion mixture to a 5- or 6-quart slow cooker. Add 3 cans of chickpeas, 2 cups of chickpeas, 1/4 cup of sliced olives, and 3 teaspoons of paprika.
3. 3. Pour in 4 cups of tomato juice and stir well to combine. Cover and cook on low for 8-10 hours, or until the chickpeas are tender.
4. 4. Once the chickpeas are cooked, stir in 4 cups of chopped kale and allow it to wilt for 5 minutes.
5. 5. Serve the stew hot, topped with 3/4 cup of sliced olives for a flavorful finish.