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Toasted Lentil and Chickpea

Toasted Lentil and Chickpea


1 cup lentils drained

2 cups chickpea Drained

¼ cup finely diced Carrots

¼ cup thinly sliced green top of leeks

1 garlic clove minced

1 tbsp olive oil

5 drops Tabasco jalapeño sauce

½ tsp Chinese 5 spice

½ cup coconut milk

Salt and pepper to taste




In a 350 preheated oven.  Place lentils on a parchment lined baking sheet and bake for 25 minutes.  Remove and set aside


In a non-stick pan over, medium high heat add olive oil and warm.  Once oil is warmed add leeks, garlic, and carrots sauté for 3 minutes.  Add chickpeas, tobacco jalapeno, Chinese 5 spice continue to sauté for 2 minutes.  Add coconut milk and bring to a boil for 3 minutes.  Remove from heat and garnish with toasted lentils

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