I guess I should admit this, I have an addiction. A chickpea addition. I love chickpeas. Chickpea salad, chickpea stew, chickpea burgers, everything and anything chickpea. So, when I came across this recipe, I just had to make it.
It serves 4-6, so it’s perfect for leftovers.
1-2 Tbsp olive oil
1 medium onion, chopped
3 cups sliced baby bella mushrooms
4 cloves garlic, minced
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
2 Tbsp tomato paste
1 small zucchini, diced
1 small sweet potato, diced
1 1/2 tsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh thyme
4 cups low sodium vegetable broth
2 cups of water
2 cans chickpeas
2 cups kale, chopped
pinch of red pepper flakes
In a large pot, heat oil over medium heat. Add chopped onion and a pinch of salt. Cook until tender.
Add mushrooms, stir and let them set for a few minutes.
Add garlic and soy sauce. Continue cooking, stirring occasionally until mushrooms are browned and tender.
Add balsamic vinegar and tomato paste. Stir to combine.
Add the chopped sweet potatoes, zucchini, sage, rosemary, and thyme. Let cook for a few more minutes (about 3 minutes).
Add vegetable broth, water and chickpeas. Bring to a boil.
Cover and reduce heat to a simmer, stirring occasionally for 20-30 minutes, until sweet potatoes are softened.
Add kale and continue to cook for 15 – 20 minutes, until you are ready to eat.
So, this past weekend, it turned very cold here in MN. We’re talking sub-zero kind of cold. Naturally, I was looking for a recipe to make for my lunches that would warm me up.
Enter Red Lentil Curry with Spinach. I just want to say…WHOA! OK, you guys, this is one of the simplest and quickest recipes I’ve come across in a long time. AND, one of the most flavorful recipes I’ve had in a long time.
I have to admit, I didn’t try any while I was cooking it up – at 8pm on Saturday night – so I truly didn’t know how good it was until I ate it for lunch today…I like to live life on the edge. I figured I bring enough food to graze all day, if I had to forego the main course, I wouldn’t starve. And, I indeed didn’t starve…I cried that I only had the small portion. I was wanting more. So, now…
I am really looking forward to lunch tomorrow, just kidding, but not really!
1 1/2 cup Whole Fat Coconut Milk
1 1/2 cup water
1/4 cup red curry paste
3/4 cup red lentils
2 cups fresh spinach
In a high-sided skillet,over medium-high heat, mix coconut milk, water and red curry paste. Bring to a boil.
Add red lentils. Simmer for 20-25 minutes or until lentils are soft.
Remove from heat and add spinach. Stir the spinach until it is wilted and mixed thoroughly.