This soup simmers with Arabic flavors & is packed with chickpeas, a touch of lentils and a bit of heat.
Ingredients: chickpeas, green lentils, onion, cinnamon, garlic, coriander, ginger, paprika, cumin, red pepper flakes.
Add contents of jar, 5 cups water, 1 14-ounce can of diced tomatoes. Set slow cooker to medium-high heat for 8 hours, stirring once or twice halfway through. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro.
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