Crockpot lemon and chickpea stew

[highlyeccentric]

Adapted, with what I call success, from Anna Jones' A Modern Way To Eat:


This recipe is: vegetarian, vegan (unless you add yoghurt topping)
This recipe could be: even lower-effort if you skip frying the onion in advance; gluten free if you use quinoa or something instead of couscous.



1 onion, diced
2 garlic cloves, diced
Some oil
1 400g tin tomatoes
1 tin chickpeas (similarly sized)
1 stock cube
1/2 cup red lentils
1 lemon, quartered
A generous dash of ground cinnamon
2 generous handfuls of green beans, top 'n' tailed and in 1-2 inch chunks
100 grams couscous
A handful of mint leaves

Possibly, to serve: natural yoghurt cut with garlic and mint or basil.

What you do:

1. On the stove, sautée the onion and garlic in oil.
2. Add tomatoes, chickpeas, lentils and cinnamon to the crockpot. Fill one of the tins twice with water; add that, the lemon quarters, and the stock cube.
3. Add onion and garlic to crockpot; simmer on low for around 4 hours.
4. About 10 minutes before serving, add couscous, mint leaves, and green beans to the pot. Stir well, cover. Serve when beans are just soft. (Fish out the lemon rinds and don't eat those)

Anna Jones recommends a sort of tzatziki thing and some toasted pine nuts on top; I head meant to make mint yoghurt but completely forgot.

This makes about 5 servings. It's sort of like vegetarian harira, which means I'm going to be disappointed in the way the frozen portions turn out, I suspect.

Comments

[serene]

Am I missing the lemons?

[highlyeccentric]

... *I* am missing the lemon! Oops.

[serene]

Thank you!