Lentil Chickpea Stew with sun-dried tomato and italian herbs

Ingredients

• 1 teaspoon oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped celery, optional
• 1/2 cup chopped carrots
• 1-2 tablespoon chopped sun dried tomato
• 1 teaspoon oregano
• 1 teaspoon Italian herb blend
• 1 tablespoon tomato paste
• 15 ounce can coconut milk, or 1.5 cups other non dairy milk such as cashew milk or soy milk Or use more broth
• 1 1/2 cups water, or veggie broth
• 1/2 teaspoon salt
• 1/3 cup dried red lentils,, see notes to use cooked lentils
• 15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas, or use white beans or butter beans
• 1/4 teaspoon black pepper, or use pepper flakes

To Add Later

• 1/2 cup frozen spinach, thawed
• 2 to 3 tablespoons vegan parmesan

For Garnish

• Pepper flakes, vegan parmesan, chopped herbs, like basil or parsley

Steps

1. Warm a large skillet over medium heat and add the oil. Once hot, put in the onion, garlic, and a good pinch of salt. Cook for 4 to 5 minutes, until the onion is translucent and the garlic is fragrant and starting to become golden. Add splashes of water so the onion cooks evenly.
2. Mix in the optional celery, carrots, sun-dried tomato, and all the herbs, then cook for 2 minutes.
3. Put in the tomato paste and coconut milk, pressing and mixing to blend the paste into the milk. Stir in the water, salt, red lentils, chickpeas, and pepper.
4. Cover with a lid and cook over medium heat for 10 minutes, then lower to medium-low and cook for another 15 minutes or until the lentils are cooked as preferred. Soft lentils thicken the sauce.
5. Stir in the spinach and vegan parmesan, bring to a boil, and taste to adjust the flavor and thickness. Add salt if needed, and more black pepper and herbs if desired. If short of liquid, add more water or broth now. To adjust the color if desired, use a teaspoon more tomato paste or some paprika.
6. Bring back to a boil and cook for about 2 minutes, until the spinach is cooked, then turn off the heat.
7. Finish with fresh herbs, pepper flakes, and more vegan Parmesan. Serve with sourdough, garlic bread, pasta, or however you prefer.