You will need
1 cup (200 g) dried chickpeas
1 cup (200 g) dried kidney beans
½ t (2.5 ml) bicarbonate of soda
1 large onion, chopped
2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
2 cloves garlic, sliced
1 t (5 ml) cumin
1 t (5 ml) turmeric
½ cup (100 g) dried red lentils
8 cups (2 litres) water
3 T (45 ml) Ina Paarman’s Vegetable Stock Powder
½ pack (100 g) baby spinach
Adding a little bicarbonate of soda to the soaking water of pulses helps to tenderise the tough skins.
Pour boiling water over a mixture of chickpeas and kidney beans to cover them by ±8cm.
Stir in bicarbonate of soda, leave to swell out for 3 hours or best overnight. No need to soak red lentils.
Heat 2 T (30 ml) olive oil in a medium/large saucepan.
Add onion seasoned with Braai & Grill Seasoning and stir-fry until lightly browned.
Add garlic, cumin and turmeric. Stir-fry briefly just to develop spice flavours.
Drain chickpeas and beans, add lentils, stir-fry briefly to coat.
Add water and Vegetable Stock Powder.
Cover pot and simmer for ± 2 ½ hours. Taste for seasoning.
Add baby spinach and simmer uncovered until spinach is wilted but still bright green ± 5 – 10 minutes.
Serve with yoghurt flat bread