6 ounces dried chickpeas, rinsed and sorted (soaked overnight or by hot-soak if you're using traditional stove top cooking method)
6 ounces of lentils (I used 2 ounces red, 2 ounces brown, 2 ounces French green), rinsed and sorted
1 onion, diced
2 cloves of garlic
1/2 cup celery, diced
2 14 ounce cans of diced tomatoes (if you have an Aldi, this is the time of year where fire-roasted are on the shelf, but plain will do)
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 quarts vegetable stock
1/2 cup brown rice (mixes of brown and wild are nice, as is red cargo rice)
Juice of a lime
Lime wedges and cilantro or parsley and hot sauce for serving
- Brown the onion, garlic, and celery. I used the brown feature on my pressure cooker, but you could do this in your soup pot.
- Stir in the ground spices and continue to cook until fragrant (this happens pretty quickly).
- Stir in the chickpeas and lentils, then add the other ingredients to the pressure cooker.*
- Cook on pressure for 1 hour. Let the pressure come down naturally (don't quick release).
- When the pressure is down, stir in the juice of one lime (or a tablespoon of lemon juice) and taste for seasoning, adding salt if necessary.
- Serve with lime wedges, cilantro/parsley, and hot sauce.
*Stovetop: If you are cooking this on the stove, do not put the rice in at this point. Cook on the stove, covered, for an hour and check the doneness of the chickpeas. When they are tender, stir in the rice and cook, covered for an additional 40 minutes or until the rice is tender. Add lime juice and serve as above.