In a medium pan, heat olive oil over low heat and add cumin and chili powder. Stir for 30 seconds until fragrant.
Add lentils, tomatoes, chickpeas (not drained) and 1 cup of water to the pot. Season with pepper and salt, if using.
Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 15 minutes, stirring occasionally, until quinoa is cooked. It should be soft. Most of the water will be absorbed and you will have a thick, delicious, hearty chili. Slice avocado and place on top and serve.
Nutrition Information
Serving size: 1 serving Calories: 200 calories Fat: 3 g Saturated fat: o g Carbohydrates: 35 g Sodium: 289 mg Fiber: 13 g Protein: 12 g
Recipe by Nutrition Twins at https://nutritiontwins.com/lentil-and-chickpea-stew/