Chickpea and Red Lentil Stew with Eggplant, Bell Pepper and Cumin

A creamy stew of chickpeas and red lentils with roasted vegetables, tomatoes and cumin. The crumbled feta and fresh parsley round it off.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Eggplant
• 1 pc Red bell pepper
• 3 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 can Can of chickpeas (drained)
• 100 g Red lentils
• 1 can Can of chopped tomatoes
• 400 ml Water
• 1 pc Lemon (juice and zest)
• 100 g Feta
• 1 bunch Parsley
• Salt
• Black pepper, freshly ground

Method

1. Peel the onion and garlic and finely dice them. Wash the eggplant and bell pepper and cut them into roughly 2 cm cubes.
2. Heat the olive oil in a large pot. Sweat the onion and garlic in it for 3 minutes until translucent.
3. Add the eggplant and bell pepper and fry for 6 to 8 minutes, stirring, until the vegetables take on some color. Stir in the cumin and paprika powder and toast briefly.
4. Drain the chickpeas, rinse them and add them to the pot together with the red lentils, the chopped tomatoes and the water. Bring to a boil, then reduce the heat and simmer for 20 minutes until the lentils are soft. Stir occasionally.
5. Wash the parsley and finely chop it. Halve the lemon, squeeze out the juice and grate some zest from the peel.
6. Season the stew with salt, pepper and lemon juice. Sprinkle with parsley and lemon zest.
7. Crumble the feta and spread it over the stew. Serve hot.