Tunisian Lentil & Chickpea Stew

Knowing Chef Ron means we get to enjoy his own amazing recipes, vegetable broth to fine-dining dishes, but we also get to learn recipes from his friends! Given to Ron by his close friend, Chef Michel Manari from Tunis, Tunisia, this plant-based stew is perfect in the fall and winter months. The stew is made with a variety of vegetables as well as garbanzo beans, white beans, and red lentils. This vegan stew is equally delicious as it is rich in nutrients, protein, and fiber. With bright spices for a little heat, this really is a wonderfully well-rounded dish. Ron loves it with a toasted flatbread.

INGREDIENTS

(Ron uses organic ingredients when available)

• 1 tablespoon extra-virgin olive oil
• 2 yellow onions, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 6 cups Super Mineral Broth or vegetable broth
• 1 cup red lentils
• 1 (15 ounce) can garbanzo beans, - drained
• 1 (19 ounce) can cannellini beans or white beans
• 1 (14.5 ounce) can fire roasted, diced tomatoes
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 teaspoon garam masala
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• Sea salt and black pepper to taste.

METHOD

1. In a large pot or Dutch oven, sauté the onions in the olive oil for about 5 minutes over medium heat.
2. Add garlic and ginger and sauté 1 minute until fragrant.
3. Add the broth, lentils, garbanzo beans, white beans, tomatoes, carrots, celery, and spices.
4. Bring to a boil, then lower heat to a simmer and cook until the lentils are soft, 1 hour or more.
5. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, and season to taste with salt and black pepper.