Chickpea, Lentil, Quinoa and Spinach Stew

Recipe by Gina Fenech
Serves: 2-3
Cooking Time: 25min


  • ¼ cup red lentils (masoor dal)
  • ¼ cup quinoa
  • x1 15oz tin chickpeas or 1.5 cups cooked
  • 1 tsp oil
  • ½ cup red onion, finely chopped
  • 1 mild green chilli, finely chopped
  • 1 tsp garam masala
  • 1/4 tsp cinnamon powder
  • ¼ tsp cardamom powder
  • ½ tsp cumin powder
  • 2 large tomatoes
  • 2 cups of spinach or kale
  • 3 cloves garlic
  • 1 inch ginger knob
  • ¼ tsp black peppercorns or add black pepper later
  • 2 cups water
  • 1tsp salt or to taste
  • ½ tsp raw sugar
  • 2 tbsp cashews, chopped
  • Pepper flakes, lemon juice, cashews for garnish


  1. Wash, drain, and keep ready the chickpeas, lentils and quinoa.
  2. In a pan add oil, onions and green chilli and cook on medium heat for 5 min. Add the spices and mix well and cook for 1 min.
  3. Meanwhile, blend the tomato, spinach, garlic, ginger, peppercorns with ½ cup of water and cover and cook for 20 minutes.
  4. Add to the pan and mix well. Add lentils, quinoa, chickpeas and mix. Add salt, sugar and 1.5 cups of water and cover and cook for 20 minutes.
  5. Stir once in between, add cashew pieces and mix in, taste and adjust salt and spice. Add water if needed for soupier consistency.
  6. Cook for a few minutes.
  7. Serve hot topped with red pepper flakes, or cashews, cashew cream and bread roll or crackers.

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