I’m trying to re-create the garbanzo & potato dish they gave Pearl at the missionaries home in Guatemala. However, I have to wait till the book comes out so for now I threw this accidental dish together. I think this new creation is right down my alley. It’s dairy free, meatless and filled with protein.
1 cup of dry red lentils
2 (15.5 oz) cans of garbanzo beans
4 tbsp of tomato paste
1 (14.5 oz) can of diced tomatoes
1 small zucchini diced small
2 to 3 organic carrots, diced or 1 can of diced carrots
4 to 5 cups of water
Trim Bouillon or Chicken bouillon to taste (I used about 3 tbsp of the Trim Bouillon)
2 – 3 tsp of Thai red curry powder (I used Private Selects, Kroger)
2 bay leave
2 tsp of crushed red chili pepper flakes
Garnish toppings: chopped cilantro, diced avocado, or guacamole sauce.
Makes 4 large bowls
1. Boil red lentil with 4 cups of water on medium high on the stove. The lentils will soften after 30 minutes. Drain the garbanzo bean cans and add to the pot along with all diced veggies (carrots, zucchini, and whole tomato can), tomato paste, bouillon, and spices. Simmer and adjust the broth by adding 1 more cup of water, depending how brothy you want it.
Notice I didn’t add any fats or any lean meat. Lentil and garbanzo already provides enough protein for me but you can add chicken breast or any lean protein like shrimp. This can also go over brown rice but lentil and garbanzo already provides enough carbs in a bowl that I don’t think it is needed unless you want to use less amounts of both carb sources. However, you can serve to your family with brown rice.
Serve in a bowl with a garnish of avocado slice (for your fat content or add 1 tsp of mct oil) OR with guacamole sauce, cilantro and a dust of crushed red pepper flakes makes this a very comforting E dish.