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.
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

  1. 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.
  2. 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.
  3. 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.

Calories: 263
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