Georgian-style chickpea and red lentil stew

at a glanceingredients flow right into the finished dish

60 g

raw cashews

chorizo, grated

shallots or onion

garlic cloves

3 tbsp

chmeli suneli

2 tsp

ground coriander

½ tsp

fenugreek

chili

1 can

chopped tomatoes

700 g

chickpeas with aquafaba

100 g

red lentils

zucchini, grated

salt and MSG

toast cashews dry

render grated chorizo

add chmeli suneli

add tomatoes

simmer gently for 20–25…

stir

taste and correct

Not in the grid because no step names it: oil.

Grid inferred from the written steps.

toast the cashews dry in the Dutch oven, remove them and chop them60 graw cashews
render the grated chorizo, then soften the shallots and garlic in its fatchorizo, gratedshallots or onion4garlic cloves
add chmeli suneli, coriander, fenugreek, chili and a pinch of smoked paprika3 tbspchmeli suneli2 tspground coriander½ tspfenugreekchili
add tomatoes, grated zucchini, chickpeas with aquafaba and red lentils; stir and scrape up the fond1 canchopped tomatoes700 gchickpeas with aquafaba100 gred lentils1zucchini, grated
simmer gently for 20–25 minutes, stirring so the lentils do not stick
stir in most of the chopped cashews for the last 5 minutes and top with the rest
taste and correct with salt, MSG and more chmeli sunelisalt and MSG