Spicy Red Lentil and Chickpea Stew

Ingredients

• 1 large onion, finely chopped
• 1 T olive oil
• 1-2 tsp. finely grated fresh ginger
• 1 T finely minced garlic
• 1 tsp. ground turmeric
• 3/4 cup celery, finely diced
• 1 tsp. Garam Masala
• 1 1/2 tsp. ground cardamom
• 1/4-1/2 tsp. ground cayenne pepper
• 1 tsp. ground cumin
• 6 cups chicken, beef, or vegetable stock
• 1 1/2 cups red lentils
• 1 can chickpeas, rinsed until no more foam appears
• 1 can diced tomatoes
• Cooked brown rice for serving, optional
• Sour cream or plain yogurt for serving, optional

Directions

1. Warm the olive oil in a sturdy pot with a snug lid. Stir in the onions, ginger, garlic, and turmeric, then cook gently, stirring often, for about 7 minutes, until the onions are very tender without taking on color.
2. Add the diced celery, Garam Masala, ground cardamom, cayenne pepper, and ground cumin. Continue cooking for 3-4 minutes, just until the celery begins to soften.
3. Pour in the stock, then add the red lentils, canned tomatoes, and rinsed chickpeas. Bring everything to a gentle boil.
4. Once the stew begins to bubble, turn the heat down as low as it will comfortably go and put the lid on the pot.
5. Simmer, stirring occasionally, until the lentils have broken down enough to turn the mixture into a thick, chunky stew. A shorter cooking time will leave it chunkier; for a softer, thicker stew, keep it at that very low simmer for about 60 minutes.
6. Serve hot over brown rice, with sour cream or plain yogurt on top if you like.
7. This kind of stew gets even more flavorful after a rest in the fridge, and it also freezes well, so making the full batch is a practical move even if you are cooking for fewer people.