Spiced Lentil and Chickpea Stew

Ingredients

• 200 grams (7 ounces) black lentils
• 200 grams (7 ounces) chickpeas, soaked overnight
• 400 grams (14 ounces) tomatoes, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon cumin seeds
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon turmeric powder
• 2 tablespoons olive oil
• Salt to taste
• 1 liter (34 ounces) vegetable broth
• Juice of 1 lemon
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the chopped onion and garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Stir in the chili powder and turmeric powder, and cook for another minute.
4. Add the diced tomatoes to the pot and cook until they soften and release their juices, about 5 minutes.
5. Add the soaked chickpeas and black lentils to the pot. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the lentils and chickpeas are tender.
7. Stir in the chopped spinach and cook for another 5 minutes until the spinach is wilted.
8. Season the stew with salt to taste and stir in the lemon juice.
9. Serve the stew hot, garnished with fresh cilantro.

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