May 26, 2012

Lentil-Chickpea Chili

Have you ever had one of those weeks? The kind where everything seems just a little bit off. I am definitely having one of those weeks this week. My oldest got out of school for the summer on Tuesday, it was 95 degrees today and I feel blah. It doesn't help that I spent the evening watching Great Expectations on Masterpiece Theater, I love Dickens, but not great for my mood. So where does that leave me, making crockpot dinners for the week. I have had very little motivations to cook anything complex or taking hours to prepare. Luckily there have been great slow-cooker recipes in a number of magazines in the last couple of months. I love using the slow-cooker when the weather is too hot to cook or I just don't feel like dealing with dinner at all. Thankfully the February issue of Family Circle magazine had a recipe for Lentil-Chickpea Chili, which with 15 minutes of prep looked perfect for the less than perfect week I have been having.
This recipe has 16 ingredients. It takes 15 minutes of prep and 8 hours on low in the crockpot and makes 8 servings. I had no problems finding any of the other ingredients at the my local grocery store and made no ingredient modifications. I was particularly happy that I found out that one of the stores in my area now has shallots by the pound. A huge difference in price, before I could only find the pre-packaged shallots which are $1.99 for 3 ounces. Now I can buy them for $3.99 a pound, talk about a huge price difference! I completely forgot to make flatbread, so instead I served the chili with homemade whole-wheat bread, which worked just as well. After adding the chickpeas (I left out the cilantro) I allowed the chili to cook for an additional 15 minutes. I followed the remainder of the recipe as written.

With 22 grams of protein and completely vegetarian this dish is a nice change of pace for my family. I have been trying to incorporate more vegetarian meals and this recipe was easy to prep. This makes a large amount of chili! It states that it makes 8 servings, but honestly it looks like I still have 10 more servings in my freezer. I really liked the flavor of this soup, it was flavorful without having to add meat. My husband wasn't a fan of the chickpeas, but that is normal for him. He prefers chickpeas to be mashed or completely cooked until almost mushy. I was surprised that my boys ate their whole servings and asked for more. Overall this was a very easy slow-cooker recipe that was well received by everyone in my family.

For the recipe go to Lentil-Chickpea Chili.
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