Smoky Slow Cooker Stewed Lentils and Chickpeas is a deliciously flavorful and rich vegetarian dish that you can make either on the slow cooker (or onthe stove top).
Put all of the ingredient (except the tahini and cilantro) into the slow cooker.
1 onion, 4 carrots, 1 garlic minced, 1 28 oz can of tomatoes, 2 cups water, 1 teaspoon cumin, 1 teaspoon baharat, ½ teaspoon coriander, 1 salt teaspoon, ½ freshly ground pepper, 1 cup red lentils, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 cans chickpeas
Cook on low for 6 hours or on high for 4 hours.
Serve hot topped with tahini and chopped cilantro.
chopped cilantro, tahini drizzled over
Notes
Store- it in the fridge in an airtight container and it will keep well for 5 to 6 days. Reheat gently in the microwave or on the stovetop with a little water to thin as needed.Freezing- Freeze it in individual containers and it will keep well for up to 3 months. Thaw it in the fridge overnight before reheating.Stovetop instructions:Saute the onions, carrots, and garlic in the olive oil for 6-9 minutes until soft. Add the baharat, salt, and pepper and stir continuously for 2 minutes to bring out all the flavors. Add the remaining ingredient tests and bring the stew to a boil, cover, and reduce the heat to a simmer. Cook until the lentils are soft, about 30 minutes, stirring once or twice throughout.