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chickpeas canola oil kosher salt turmeric freshly ground black pepper ground cumin chicken brown lentils yellow onion clove garlic bay leaf lemon red bell peppers flat leaf parsley
Viewed: 3 - Published at: 2 years agoIngredients
- One 15.5-ounce can chickpeas, rinsed and drained
- 1 teaspoon canola oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 2 cups low-sodium chicken stock
- 1/2 pound dried brown lentils
- 1 small yellow onion, halved
- 1 clove garlic, smashed
- 1 small bay leaf
- 1 lemon, halved
- 1/4 cup chopped roasted red bell peppers
- 2 tablespoons chopped flat leaf parsley
Method
- Preheat an oven to 375 degrees F.
- Combine the chickpeas with the oil, salt, turmeric, pepper and cumin in a bowl and toss to coat well.
- Transfer to a cast-iron skillet and spread evenly across the pan.
- Bake the chickpeas until golden brown, about 45 minutes.
- Meanwhile, bring the chicken stock to boil saucepan over high heat.
- Add the lentils, onion, garlic, bay leaf and half lemon.
- Cook until the lentils are tender, about 18 to 20 minutes; drain.
- Be sure to discard the lemon, onion, garlic and bay leaf.
- Combine the chickpeas, lentils, roasted red bell pepper, and parsley in a medium bowl.
- Juice the remaining lemon half into the bowl and toss to combine.
