Pomegranate Lentil Chickpea Stew Recipe

Pomegranate Lentil Chickpea Stew Recipe

Ingredients

Makes 4 servings

• ¾ cup brown lentils, picked over, rinsed and drained
• 2 tablespoons olive oil
• 1/2 cup chopped green onions
• 2 teaspoons minced fresh ginger
• ¾ cup long-grain brown rice
• 1/2 cup dried apricots, quartered
• 1/4 cup golden raisins
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne
• 1 teaspoon turmeric
• salt and freshly ground black pepper
• 1/3 cup pomegranate molasses, homemade (recipe follows) or store-bought
• 3 cups water
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1/4 cup minced fresh cilantro or parsley

Method

1. Soak the lentils in a medium bowl of hot water for 45 minutes
2. Drain and set aside
3. In a large saucepan, heat the oil over medium heat
4. Add the green onions, ginger, soaked lentils, rice, apricots, raisins, allspice, cumin, cayenne, turmeric and salt and pepper to taste
5. Cook, stirring, for 1 minute
6. Add the pomegranate molasses and water and bring to a boil
7. Reduce heat to low
8. Cover and simmer until the lentils and rice are tender, about 40 minutes
9. Stir in the chickpeas and cilantro
10. Simmer, uncovered, for 15 minutes, to heat through and allow the flavors to blend
11. Serve immediately

Full List of Stew Recipes
Full List of Lentil Recipes