Friday, October 14, 2011

Berbere-Spiced Red Lentils with Chickpeas

Berbere is an Ethopian spice with the aromas of spicy chili and warm cinnamon and nutmeg. It is spicy, aromatic and warming, a perfect spice for the fall. This recipes is simple, red lentils, chickpeas and tomato sauce, cooked in the slow cooker.

Berbere-Spiced Red Lentils: (makes 2 servings)
  • 1/4 cup dried red lentils (available at Indian grocery stores or online)
  • 1/4 cup dried chickpeas (or half can, drain and rinsed)
  • 1 small (8oz) can no-salt added can tomato sauce
  • 1 TB berbere
  • 1 ts olive oil
  • 1/2 white onion, chopped
  • 1 garlic cloves, peeled and minced
  • 1 cup water
  • 1/2 TB brown sugar
  • 1 ts vegetable bouillon
Soak the chickpeas for 6h or overnight (or used canned ones).
In a saute pan, heat the oil and sweat the chopped onion until it is translucent. Add the minced garlic and fry for about 1 min (make sure to not burn them). Add the dried red lentil, and the rinsed chickpeas, and stir until all the ingredients are mixed. Turn off stove, and pour the mix in a small slowcooker. Add the tomato sauce, the berbere, refill the empty tomato sauce can with water and add, add the bouillon and the brown sugar. Stir, cover and cook on low for 5-6 hours until the chickpeas are cooked. Season with additional salt and pepper to taste.

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