Ingredients
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For the lentil mixture:
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1 (15 oz) can chickpeas, drained and rinsed
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½ cup cooked brown rice or quinoa
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1 cup water (or vegetable broth)
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1 (15 oz) bag green lentils, rinsed and picked over
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1 medium onion, diced
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp smoked paprika
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1 tsp coriander powder
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Salt and black pepper to taste
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For the crispy chickpea croutons:
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1 (15 oz) can chickpeas, drained and rinsed
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2 tbsp lemon juice
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2 tbsp olive oil
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Salt and black pepper to taste
Directions
Sub-title: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Recipe Inspired by North African Cuisine!
Ingredients:
For the lentil mixture:
* 1 (15 oz) can chickpeas, drained and rinsed
* ½ cup cooked brown rice or quinoa
* 1 cup water (or vegetable broth)
* 1 (15 oz) bag green lentils, rinsed and picked over
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1 tsp ground cumin
* 1 tsp smoked paprika
* 1 tsp coriander powder
* Salt and black pepper to taste
For the crispy chickpea croutons:
* 1 (15 oz) can chickpeas, drained and rinsed
* 2 tbsp lemon juice
* 2 tbsp olive oil
* Salt and black pepper to taste
Instructions:
Direction 1: Prepare the lentil mixture
1. Rinse the green lentils and pick out any debris. Place them in a large bowl along with the chickpeas, brown rice or quinoa, water (or vegetable broth), onion, garlic, cumin, paprika, coriander, salt, and black pepper. Stir well to combine.
2. Transfer the mixture to a slow cooker and cook on low heat for 6-8 hours, or until the lentils are tender but still hold their shape.
3. Once cooked, stir in the chopped parsley and season with additional salt and pepper if desired. Set aside.
Direction 2: Make the crispy chickpea croutons
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the lemon juice and olive oil until emulsified. Add the chickpeas and toss until they’re evenly coated.
3. Pour the chickpea mixture onto the prepared baking sheet and spread into a single layer. Sprinkle with salt and pepper to taste.
4. Bake for 20-25 minutes, stirring halfway through, until golden brown and crispy. Remove from the oven and set aside to cool completely.
5. Divide the cooked lentil mixture among four serving bowls. Top each portion with a sprinkling of crispy chickpea croutons and serve immediately.
Note: The crispy chickpea croutons can be made ahead of time and stored in an airtight container at room temperature for up to a week.
Serving Size: Makes enough for 4 servings
Difficulty Level: Easy
Nutrition Facts per Serving (without optional garnish):
Calories: 520
Total Fat: 10g (Saturated Fat: 1.5g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g)
Cholesterol: 0mg
Sodium: 1140mg
Total Carbohydrates: 87g (Diabetic Exchanges: 4 starch, 2 lean meats)
Dietary Fiber: 16g
Net Carbs: 60g
Protein: 21g
Vitamin A: 12% DV
Vitamin C: 10% DV
Calcium: 12% DV
Iron: 10% DV
Potassium: 450mg
Total Time Needed: 1 hour and 45 minutes (including preparation and cooking time)
Steps
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1
Done
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Rinse the green lentils and pick out any debris. Place them in a large bowl along with the chickpeas, brown rice or quinoa, water (or vegetable broth), onion, garlic, cumin, paprika, coriander, salt, and black pepper. Stir well to combine. |
|
2
Done
|
Transfer the mixture to a slow cooker and cook on low heat for 6-8 hours, or until the lentils are tender but still hold their shape. |
|
3
Done
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Once cooked, stir in the chopped parsley and season with additional salt and pepper if desired. Set aside. |
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4
Done
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. |
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5
Done
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In a medium bowl, whisk together the lemon juice and olive oil until emulsified. Add the chickpeas and toss until they're evenly coated. |
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6
Done
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Pour the chickpea mixture onto the prepared baking sheet and spread into a single layer. Sprinkle with salt and pepper to taste. |
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7
Done
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Bake for 20-25 minutes, stirring halfway through, until golden brown and crispy. Remove from the oven and set aside to cool completely. |
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8
Done
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Divide the cooked lentil mixture among four serving bowls. Top each portion with a sprinkling of crispy chickpea croutons and serve immediately. |
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9
Done
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1.5g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g) |
