In advanceSoak the beans and chickpeas overnight in water and drain.
Bowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Transfer the beans and chickpeas to a pot, cover with water and cook about an hour, until tender. Drain.
StovePotColander
3
Heat the olive oil in a large pot over medium heat.
StoveLarge pot
4
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
Stove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
To assemble
6
Add the cumin, turmeric, paprika and salt and stir.
7
Add the tomatoes and cook 5 minutes.
Stove
8
Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.
Large pot
💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
9
Bring to a boil over high heat and skim off the foam.
Stove
10
Turn down to medium-low heat and simmer uncovered 30–45 minutes.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
11
Strain the stock through a fine sieve.
Fine sieve
12
Add the lentils, stock, chickpeas, beans, red beans and black beans and bring to a boil.
Stove
13
Turn down the heat, cover and simmer 30–40 minutes, until the stew thickens.
StoveLid
621calories
37 gprotein
75 gcarbs
10 gfat
● protein 28%● carbs 56%● fat 17%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Ground cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Ground cumin →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Lentils: measured in cup in this recipe: 1 cup = 192 g · 338 kcal per 100 g · More about Lentils →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
White beans: measured in cup in this recipe: 1 cup = 202 g · 333 kcal per 100 g · More about White beans →
Red kidney beans: measured in cup in this recipe: 1 cup = 184 g · 337 kcal per 100 g · More about Red kidney beans →
Black beans: measured in cup in this recipe: 1 cup = 68 g · 129 kcal per 100 g · More about Black beans →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)