Lentil chickpea stew

Who doesn’t love a warm bowl of com- forting stew? Especially on a cooler day. This stew is filled with warming spices like cinnamon and cayenne that assist with boosting the metabolism and balancing blood glucose levels. The flavours in this stew become better overnight so be sure to save leftovers for the next day.

INGREDIENTS

1 can (540ml) stewed tomatoes 1 can (540ml) organic chickpeas 1 can (398ml) organic lentils
1 large yam, peeled and cubed 1 medium onion, chopped
1 clove of garlic, minced
1 tsp cardamom
1 tsp cinnamon
1 tsp dried oregano
1⁄2 tsp nutmeg
1⁄2 tsp cayenne pepper
1 tsp sea salt
Fresh cracked pepper

DIRECTIONS

Peel and chop the yam and set aside. In a large pot, place the stewed toma- toes, chopped onion, and minced gar- lic. Allow to cook on medium-low heat. Add the yam and cover with a lid. Re- duce heat to medium-low.

Add the spices next and then the chick- peas and lentils. Cover and reduce
the heat. Cook for another 18–20 min- utes before removing from heat. Serve warm over cooked couscous or rice.

More recipe inspiration: Why not put a dollop of this cashew based sour cream! It’s delish!