I remember when I first stopped eating meat, everyone under the sun wanted to know where I was getting all my protein, calcium, iron and all that jazz.
Despite all the doubts for my survival, 5 years later I’m still breathing – and we both genuinely feel healthier and brighter with this conscious way of eating. Luckily for us, plant-based food has become more and more popular over the past few years. The raised eyebrows and invasive questions are less frequent occurrences, but we’re also quicker in our responses. And more importantly, in tune with what our bodies are in need of.
So in search of a dish that is high in protein but also incredibly delicious, Joe spontaneously created this fragrant 3 pulse stew with sumac, thyme and a precious mix of spices. With chickpeas and two types of lentils, this dish is perfectly rich and fulfilling for even the strictest of meat eaters. But it’s the blend of flavours that transform the stew into something special; with dried herbs, sweet cinnamon and lemony sumac combining to create a nourishing bowl of mini-heaven!
2 Medium Onions (Sliced)
5 Tomatoes (Diced)
2 sticks of celery (finely chopped)
200g of dried chickpeas (can be substituted with 1 tin of chickpeas – however these should be added in after the dish has been simmering for roughly 1 hour, or else they may break too easily)
3 tablespoons of split red lentils
3 tablespoons of whole green or brown lentils
5 gloves of garlic, crushed and chopped
A bundle or 1 tablespoon of dried thyme
1 teaspoon of dried oregano
1 teaspoon of smoked paprika
1 teaspoon of sumac
1 teaspoon of cinnamon
3 All spice berries
Sea salt to taste
Fresh Parsley to garnish
1. If using dried chickpeas, soak them in water overnight with half a teaspoon of bicarbonate of soda.
2.In a large saucepan, cook down the onion and celery in plenty of olive oil or coconut oil. When the onions are just beginning to turn brown, add the spices to the pan and fry for roughly one minute.
3.Next, add the tomatoes, garlic and a large pinch of sea salt. Cook for 4-5 minutes.
4. Add your chickpeas and lentils to the pan, stirring well. Cover with water and bring to the boil. Then lower the heat and simmer for 2-3 hours with the lid on.
5.**While cooking, you will occasionally need to add more water to the pan as it gets absorbed by the lentils. We normally let the water cook off so that the stew catches slightly on the bottom of the pan, and then add in the extra water. We find this process really enhances the richness of the dish. **
6..The stew will be ready once the chickpeas become tender and you can mash them with a fork. The final dish should be saucy, but not with too much liquid. By now, it will smell amazing!
7. Before serving, garnish with a little dried oregano and plenty of fresh parsley.
8.Enjoy! We love to eat ours with polenta and dark greens.