West African-Inspired Red Lentils with Middle Eastern-Inspired Chickpeas

Yield: 4 main dish servings

This magical crossing of cultures is deeply flavorful and deeply satisfying.

Note:  Zaatar, sumac, and pomegranate molasses are available at Middle Eastern grocery stores and online.

West African Red Lentils

1 tablespoon olive oil
3/4 medium-large onion, peeled and diced
2 large cloves garlic, peeled and thinly sliced
Sea salt
1″ knob fresh finger, peeled and finely grated 
1 tablespoon Berber spice
1/2 teaspoon ground cumin
Half of 15.5 ounce can fire roasted tomatoes
1 pound red lentils, rinsed and drained
3 cups vegetable broth
1-15.5 oz can Coconut milk, light or regular
Middle Eastern Chickpeas (recipe follows)
Garnish suggestions:  Roasted and lightly salted cashew halves and pieces,  vegan sour cream or substitute (I love Tofutti’s Vegetable Cucumber Dip, sometimes available at veganessentials.com), olive tapenade, olives, cucumber slices

In Dutch oven or a large soup pot with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute,  stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more.   Add spices and fire roasted tomatoes and heat through, stirring occasionally.  Add lentils and vegetable stock and cook approximately 12 minutes or until lentils are soft and most of moisture is absorbed or evaporated. Stir in coconut milk and heat until simmering.  Adjust salt and other seasonings to your taste. Serve topped with Middle Eastern Chickpeas, garnished as desired.

Middle Eastern Chickpeas

1 tablespoon olive oil
1/4 medium-large onion, thinly sliced
2 large cloves garlic, peeled and thinly sliced
Sea salt
1″ knob fresh finger, peeled and finely grated 
1-15.5 ounce can chickpeas, drained
Half of 15.5 oz can fire roasted tomatoes
1 tablespoon zaatar
1 teaspoon sumac
1 tablespoon pomegranate molasses

In large skillet with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute,  stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more.   Add chickpeas, fire roasted tomatoes, and spices, and simmer together for a few minutes, stirring occasionally.   Stir in pomegranate molasses and heat through.  Adjust salt and other seasonings to your taste.

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