•INGREDIENTS:
-1 tablespoon olive oil
-1 onion, chopped
-2 cloves garlic, minced
1-teaspoon ground ginger
-1 teaspoon ground cumin
-1/2 teaspoon turmeric
-1/4 teaspoon cayenne pepper (optional)
-1 (28-ounce) can diced tomatoes, undrained
-1 cup dried chickpeas, rinsed
-1 cup dried lentils, rinsed
-8 cups vegetable broth
-1 cup chopped cilantro
-Salt and pepper to taste
•INSTRUCTIONS:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cayenne pepper (if using) and cook for 1 minute more.
2. Stir in the diced tomatoes, chickpeas, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chickpeas and lentils are tender.
3. Stir in the cilantro and season with salt and pepper to taste.
4. Serve hot.
