Recipe Persian Rhubarb, Chickpea, and Lentil Stew
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Auteur : AnastasiaInternet : https://www.slavicvegan.com/2019/07/11/persian-rhubarb-stew-with-chickpeas-and-lentils/
Prep Time: 5 minutes
Cook Time: 27 minutes
Serves: 2
INGRÉDIENTS
PRÉPARATION
Cook Time: 27 minutes
Serves: 2
INGRÉDIENTS
- 1 cup cooked chickpeas
- 1/3 cup brown lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, cut into 1-inch pieces
- 1 stalk rhubarb, cut into 1-inch pieces
- bunch parsley (leaves only), chopped
- bunch mint leaves, chopped
- pinch saffron steeped in 1 tablespoon hot water
- 1/2 teaspoon ground turmeric
- 1 tablespoon coconut sugar
- salt and black pepper to taste
- Cooking oil
- water or vegetable broth
- fresh lemon juice (optional)
PRÉPARATION
- Heat the oil in a skillet over medium heat. Sauté the onion until soft and translucent. Stir in the minced garlic and cook for one minute.
- Now add the celery, turmeric powder, and lentils and stir again.
- Pour water or vegetable broth to about an inch above the lentils.
- Cover and cook for 10 minutes.
- Meanwhile, heat the oil in a small skillet. Briefly fry the parsley and mint leaves until wilted. Add the sautéed herbs and soaked saffron to the lentils. Continue cooking uncovered for another 10 minutes, or until the lentils are cooked. Taste the lentils for doneness and add the chickpeas, rhubarb, sugar, salt, and pepper. Depending on the tartness of your rhubarb, you may want to add more sugar or brighten it with a squeeze of lemon juice. Simmer for 5 minutes and turn off the heat. Serve over rice, quinoa, or any other grain of your choice.
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