When Cortney feels the chill of fall air, she turns to warming dishes for comfort. Try Cortney’s Pumpkin, Lentils and Chickpeas with Pomegranate Molasses easy to make at home.
Try the additional bonus recipes attached in the PDF above!
Pumpkin, Lentils and Chickpeas with Pomegranate Molasses
Warm up with this fall recipe....
Ingredients
- 3/4 C. green lentils
- 1/4 C. olive oil
- 2 medium onions, quartered and thinly sliced
- 3 medium bell peppers, deseeded, quartered and thinly sliced
- 2 1/2 lb. pumpkin, peeled, deseeded, and cut into 1-inch chunks
- 6 garlic cloves, finely chopped
- 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
- 2 Tbsp. dried mint
- 1 tsp. Aleppo pepper
- sea salt and freshly ground black pepper, to taste
- 2 Tbsp. double concentrated tomato paste
- 2 Tbsp. pomegranate molasses
- 2 1/2 C. water
- 2 Tbsp. olive oil
Directions
Put the lentils in a medium saucepan, pour enough hot water to cover the lentils by 1½ inches, partially cover and simmer for 13 minutes. Drain and set the partially cooked lentils aside.
Heat the olive oil in a wide, heavy, deep saucepan over a medium heat, add the onion and peppers and sauté for 8 minutes, stirring often. Add the pumpkin, lentils, garlic and chickpeas; season to taste and mix well.
Combine the sauce ingredients in a jug and pour into the pan, season with salt and pepper, and mix well. Cover and bring to a boil, then turn the heat down to a simmer for about 55 minutes, or until everything is cooked through (gently mix once halfway and do not mix further during cooking so that the pumpkin doesn’t break apart).
Remove from the heat, stir in the dried mint and Aleppo pepper and gently combine. Cover and allow to rest for 15 minutes before serving with crusty bread to mop up the delicious sauce.
For the sauce:
2 heaped tablespoons double concentrated tomato paste
2½ cups water
2 tablespoons pomegranate molasses
2 tablespoons olive oil
