How to make
Since lentils and chickpeas have different cooking times, it is good to cook them separately, but without boiling them for too long.
The finely chopped onions, garlic, carrots and peppers are fried in a little fat. Add the legumes and enough water and leave them to simmer for 5-10 minutes.
Mix the flour (toasted) in a little water and add it to the stew. Season with salt, black pepper, savory herb, cumin and paprika and instead of regular you can add hot or smoked one.
Leave the stew on the heat for another 10-15 minutes. When serving, sprinkle with finely chopped parsley.
This stew is extremely suitable for cooking in a slow cooker. In this case we use all products (except spices and flour) at the beginning of cooking.
When the legumes are ready, thicken with flour and season the stew.
The lentils and chickpeas stew is very tasty.
