This is the Stew I make When I want a PROTEIN PACKED Vegan Meal 🌱💪 | CHICKPEA LENTIL SPINACH STEW

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being a great cooking substitute.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is lower in sodium and can be more flavorful.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and can substitute well in stews.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

Sauté chopped onion in a skillet over medium heat until golden, adding splashes of water if needed.

Blend fresh or frozen spinach, tomatoes, ginger, garlic, green chili, black peppercorns, and vegetable broth until smooth.

Add the blended spinach sauce to the skillet with the onion and cook to combine.

Stir in the washed lentils, rinsed chickpeas, and quinoa; mix well.

Cover and cook for 10-15 minutes, checking for doneness of lentils and quinoa.

Adjust flavors and add cashew cream or other non-dairy cream if desired before serving.

Serve hot topped with non-dairy cream, chopped nuts or seeds, and pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary