Georgian-style chickpea and red lentil stew

cooked2 Aug 2026

“well this dish was definitely another banger.”

Ingredients

• chorizo, grated
• shallots or onion
• 4garlic cloves
• 60 graw cashews
• 1 canchopped tomatoes
• 700 gchickpeas with aquafaba
• 100 gred lentils
• 1zucchini, grated
• 3 tbspchmeli suneli
• 2 tspground coriander
• 0.5 tspfenugreek
• chili
• salt and MSG
• oil

Steps

1. 1toast the cashews dry in the Dutch oven, remove them and chop them
2. 2render the grated chorizo, then soften the shallots and garlic in its fat
3. 3add chmeli suneli, coriander, fenugreek, chili and a pinch of smoked paprika
4. 4add tomatoes, grated zucchini, chickpeas with aquafaba and red lentils; stir and scrape up the fond
5. 5simmer gently for 20–25 minutes, stirring so the lentils do not stick
6. 6stir in most of the chopped cashews for the last 5 minutes and top with the rest
7. 7taste and correct with salt, MSG and more chmeli suneli

Tweaks

• —the original vegetarian plan changed when grated chorizo was added
• —the first cashews burned and were discarded; a second batch was toasted
• —salt, MSG and 2 more spoons of chmeli suneli were added after the 15-minute taste