This went very well with some naan bread to dip into it. I highly suggest it.
Also, I used A** Blood in this which is a chili powder I make out of ghost chilis and it made it perfectly spicy for me so you can omit a hot powder all together.
I use homemade chicken broth which is not salty at all so I had to add a bit of salt at the end but it will depend on your brand of broth.
- In a large pot, heat the Olive Oil over medium heat.
- While the Olive Oil is heating up, dice the Onion and mince the Garlic. Add the diced Onion and minced Garlic to the pot and cook until softened (about 2 – 3 minutes).
- While the Onion and Garlic is cooking, slice the Celery. Add the sliced Celery to the pot and cook for another 2 – 3 minutes, until soft.
- Stir the Ground Cumin, Turmeric, Cinnamon, Cayenne Pepper, and A** Blood to the vegetables and toast for about 2 minutes.
- Meanwhile, rinse and drain the Chickpeas.
- Add the Chickpeas, diced tomatoes with juices, and Cauliflower Florets. Stir until everything is combined.
- Add the Chicken Broth and bay leaf, stir until well combined, turn the heat up to high, place a lid on the pot, and let it come up to a boil.
- Once the stew reaches a boil, add the Red Lentils, stir well, cover, let it come back to a boil, and turn the heat to low. Let the stew simmer for 30 minutes, making sure it is simmering the whole time.
- After 30 minutes, check to make sure the Lentils are tender, taste the stew, add Salt if necessary, remove the Bay Leaf, and serve.