- 2 tablespoons olive oil
- 5 cups leeks chopped
- 2 cups sweet potatoes chopped
- 2 cups broccoli florets
- 3-4 cloves garlic minced
- 250 g red lentils
- 100 g quinoa
- 2 cups chickpeas cooked
- 1 cup black beans cooked
- 8 cups water
- 1 can coconut milk
- 2 tablespoons nutritional yeast
- 1 teaspoon ginger powder
- 1 teaspoon coriander powder
- 2 teaspoons turmeric powder
- 1 tablespoon olive oil
- 100 g smoked tofu cut into squares
- 1/2 cup chickpeas cooked
- 1 teaspoon sweet red pepper powder
- 1 tablespoon sesame seeds
- salt to taste
Rinse red lentils and quinoa well and let them drain thoroughly. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks and sweet potatoes and cook for about 5 minutes. Add minced garlic and cook for another couple of minutes on low.
Now add red lentils, quinoa, broccoli florets and 8 cups of water. Bring the mixture to a boil. Season with a little salt, add turmeric, ginger, coriander, garlic powder, cooked chickpeas, and black beans.
Cover, reduce to a simmer and cook until the lentils and quinoa are tender, 20 to 25 minutes. Check the seasonings and add more salt and spices if needed.
After about 15 minutes of cooking add 5-6 big handfuls of roughly chopped kale, 2 tablespoons nutritional yeast and 1 cup of coconut or almond milk and stir well.
Instead of milk, you can use coconut or rice cooking cream.
Set the skillet over medium-high heat and add the oil. Add tofu and drained chickpeas, season with salt and sweet red pepper powder.
Pan-fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done add 1 tablespoon of sesame seeds and stir well.
Serve your stew in a bowl and top it with fried smoked tofu and chickpeas, pepper, black cumin seeds …