This exotically-flavored stew is made with easy-tofind spices and ingredients, including prepared lentil soup. It can be stretched to feed a crowd when ladled over rice, couscous, quinoa, or potatoes.
YIELD: SERVES 6
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
½ cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1½ tsp. ground cumin
¼ tsp. red pepper flakes, or to taste
- Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
- Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
- Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking.
30 MINUTES OR LESS
Protein: 11 g
Total Fat: 4 g
Saturated Fat: <1 g
Carbohydrates: 49 g
Cholesterol: 0 mg
Sodium: 642 mg
Fiber: 13 g
Sugar: 11 g