Lemon Herb Chickpea Stew

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 4 - 6

2 tbsp extra virgin olive oil

1 white onion, thinly sliced

2 tbsp minced garlic

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1 tsp sea salt

1/2 tsp crushed red pepper

1/2 lemon, juiced

6 red potatoes, cubed

3 (15.5 oz) cans chickpeas, drained and washed

1/2 cup split red lentils

3.5 cups water

3 tsp vegetable bullion paste

1 handful fresh fennel, chopped

Place a large pot on medium heat, once hot, sauté the onion in olive oil until they become translucent.
Add the garlic and sauté until garlic begins to brown (1 min)
Add the potatoes, salt, onion powder, garlic powder, turmeric, and crushed red pepper.
Sauté for a few minutes stirring the pot.
Then add the chickpeas, lentils, water vegetable bullion, fennel and lemon juice. Stir all ingredients and bring to boil. Then, cover and let simmer on low- medium heat for 20 minutes.
Serve as is or over rice and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!