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Per serving
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- 1
Sauté the aromatics
Heat the olive oil in a small skillet over medium-high heat. Add the onion, oregano, and red pepper flakes. Cook, stirring occasionally, until the onion is softened and starting to turn golden, about 8–10 minutes. Transfer to a 5- or 6-quart slow cooker.
- 2
Build the stew
Add the chickpeas (two 15-oz cans, drained and rinsed), lentils, sliced olives, and smoked paprika to the slow cooker. Pour in the vegetable broth and tomato sauce (four 8-oz cans) and stir to combine.
- 3
Slow cook
Cover and cook on low for 8–10 hours, until the lentils are completely tender and the stew has thickened.
- 4
Finish and serve
Stir in the fresh baby spinach until wilted. Ladle into bowls and top each serving with a spoonful of plain yogurt.
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Spicy Lentil and Chickpea Stew
Created by: CleanPlateClub
Ingredients
- 2 tsp olive oil
- 1 onion
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 30 oz chickpeas
- 1 cup dried lentils
- 2 1/4 oz sliced black olives
- 3 tsp smoked paprika
- 4 cup vegetable broth
- 32 oz no-salt-added tomato sauce
- 4 cup fresh baby spinach
- 3/4 cup plain yogurt
Instructions
- Sauté the aromaticsHeat the olive oil in a small skillet over medium-high heat. Add the onion, oregano, and red pepper flakes. Cook, stirring occasionally, until the onion is softened and starting to turn golden, about 8–10 minutes. Transfer to a 5- or 6-quart slow cooker.
- Build the stewAdd the chickpeas (two 15-oz cans, drained and rinsed), lentils, sliced olives, and smoked paprika to the slow cooker. Pour in the vegetable broth and tomato sauce (four 8-oz cans) and stir to combine.
- Slow cookCover and cook on low for 8–10 hours, until the lentils are completely tender and the stew has thickened.
- Finish and serveStir in the fresh baby spinach until wilted. Ladle into bowls and top each serving with a spoonful of plain yogurt.