2 tsp LG Medium/Robust Extra Virgin Olive Oil
3 Tbsp. Epices de Cru Ethiopian Berbere Spice Blend
1 Tbsp. Ginger, minced
1 tbsp. tomato paste
2 cups Vegetable Stock
1 tbsp minced garlic
1 carrot, diced
1 leek, white and pale green parts only, thinly sliced
1 small sweet red pepper, cored and diced
1 cup Chickpeas, drained and rinsed
1/2 cup red lentils
3/4 cup dried apricots, halved
1 cup Tomato Sauce
½ Cup white wine (we used Quinta Espiga White Blend)
4 cups Baby Spinach
2 T LG Grilled Lemon White Balsamic or Sicilian Lemon White Balsamic
Method:
-Heat oil over medium-high heat in large saucepan. Stir in spices; cook for 1 minute. Stir in tomato paste; cook, stirring occasionally, until paste turns deep brown, about 2 to 3 minutes. Pour in broth; cook, stirring, for 1 to 2 minutes to deglaze pan. Stir in garlic, ginger carrot, leek and red pepper; cook for another 2 to 3 minutes or until vegetables are softened. Add red lentils and cook doe 15 minutes.
-Stir in chickpeas and apricots. Pour in tomato sauce; reduce heat to medium-low. Simmer for about 5 minutes or until vegetables are tender and flavours are exposed.
-Enjoy over rice, couscous or quinoa
Recipe by: Chef Lauren Marshall from Coastal Healing
From the Spice Night with Costas Cooking Class