LENTIL-CHICKPEA CHILI RECIPE

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Lentil-Chickpea Chili Recipe image

Provided by á-94276

Number Of Ingredients 16

6 cups vegetable stock or broth
2 tablespoons tomato paste
1 tablespoon Dijon mustard
2 teaspoons ground cumin
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon salt
1 bag (16 ounces) red lentils (such as Arrowhead Mills)
1 can (14.5 ounces) diced tomatoes
1 sweet onion, diced
1 carrot, diced
2 celery stalks, diced
3 garlic cloves, diced
2 bay leaves
2 cans (15 ounces each) chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro Flatbread (such as Stonefire naan, optional)

Steps:

  • Whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne, and salt in the base of a slow cooker. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic, and bay leaves. Cover and cook on LOW for 8 hours. Stir in chickpeas and cilantro. Serve with flatbread, if desired.

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