Spicy Red Lentil & Chickpea Chicken Stew
INGREDIENTS:
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Rotisserie chicken
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2 T olive oil
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1 tsp cumin
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Crushed red pepper to taste
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2 garlic cloves, minced
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Can of chickpeas, drained
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1 cup of red lentils
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4 cups of vegetable broth
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Salt and pepper to taste
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1 cup of plain Greek yogurt
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Lemon
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Cilantro
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Avocado
DIRECTIONS:
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Heat the oil in saucepan over medium heat. Add cumin, crushed red pepper and stir.
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Add onion and garlic, stirring occasionally, about 3 min.
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Add chickpeas and lentils, stir to coat.
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Add in broth, bring to boil, reduce to simmer and add in chicken.
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Cook until lentils are tender.
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While stew is cooking, squeeze some lemon juice into the Greek yogurt, mix.
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Once stew is done, pour and top with lemon-y yogurt (tastes like sour cream!), cilantro, and avocado.