Stew is any solid ingredient that is cooked in liquid, in a covered vessel. It can be a combination of any vegetables or meat or meat and vegetables. This stew has lentils and chickpeas cooked in a tomato and onion gravy. A perfect simple bowl to drool into when you are having a cold or a wet weather.
50g cashews, roughly chopped
1 tbs olive oil
1 small red onion, finely chopped
1 tsp ground cumin
1/2 tsp chilli flakes
400g crushed tomatoes
Half a 400g tin lentils, rinsed & drained
Half a 400g tin chickpeas, rinsed & drained
1 tbs chopped parsley
juice of a lime
1. Heat a medium saucepan over medium heat and toast cashews until golden. Set aside.
2. Combine oil, onion, cumin and chilli in the saucepan and cook for a few minutes, or until onion begins to soften. Add tomatoes and simmer for 15 minutes.
3. Stir through lentils and chickpeas, heat for a few minutes and scatter over parsley, lime juice and cashews.
4. Serve hot with some rice or bread or the best option is to enjoy it by itself!!
Its not necessary to have tin lentils and chickpeas. you can soak chickpeas and lentils a few hours before cooking and they would go well. Make sure you cook them well.
If ready made crushed tomatoes are not available, boil some tomatoes till the skin starts to shrink. Remove the excess water and allow the tomatoes to cool. Once cooled, remove the skin and then finely chop the tomatoes.
If you have less time, finely chop tomatoes and use them making sure you cook them very well, at least till the time they appear like a gravy. Add some water in this case.