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Beef, chickpea and lentil stew
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy up with a hearty beef and lentil stew for winter warmth.
Ingredients:
  • 1 zucchini, cut into 1cm dice
  • 300g eggplant, cut into 1cm dice
  • 1 red capsicum, cut into 1cm dice
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2.50 gm smoked paprika
  • 400g can chickpeas, drained, rinsed
  • 400g can lentils, drained, rinsed
  • 750.00 ml cooled Quick and Easy Bolognese Sauce (see notes)
  • 62.50 ml chopped fresh coriander, plus extra sprigs to serve
  • 125.00 ml Greek Style Yoghurt
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Add zucchini, eggplant, and capsicum, stirring occasionally, and cook for 8 to 10 minutes until tender.
  • Sprinkle in the aromatic cumin, coriander, and paprika. Sauté briefly until fragrant. Mix in chickpeas, lentils, bolognese, and 2/3 cup water. Simmer gently for 8 to 10 minutes, stirring occasionally, until warmed. Take off the heat, season to taste, and fold in fresh coriander.
  • Garnish the stew with a dollop of yogurt and a sprinkle of fresh coriander sprigs before serving.

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