Chickpeas and lentils stew with bacon

    I found this recipe on Anna's table Instagram account and I fell in love with it from the first sight! Anything that has bacon in it is a big YES! but I also really like chickpeas so I had to try it! It's a mouthful of wonderful tastes, you HAVE to try it! Healthy and delicious! What are you waiting for? :D

Ingredients for 4 servings:

 - 100g bacon - diced 

- 1 can chickpeas, drained

- 1 can lentils, drained

- aprox. 50g spinach (fresh, if you can, I only found frozen one)

- 1 big carrot, cut into cubes

- 4 garlic cloves, minced

- 1 big onion, finely chopped

- 3 Tbsp oil

- 2 Tbsp tomato paste (I used tomato juice)

- 1 tsp each ground cumin, smoked paprika, black pepper

- 1 bay leaf

- 1 Tbsp lemon juice

- 1,5l chicken broth

SIDE:

- 4 slices of bread

- 4 slices of gouda or the cheese you have at home

- a bit of butter and 2 Tbsp oil

- black pepper

Steps:

1. Heat olive oil in a large pot over medium heat. Add bacon, cook until golden brown and crispy. Stir occasionally. Remove from pot.

2. If the pot looks dry, add 2 tbsp oil. Add garlic and onion, sauté over low heat until fragrant, about 2 minutes. 

3. Stir in cumin, smoked paprika and black pepper. 

4. Add carrots, cook for 2 minutes. 

5. Pour the broth and bring to a boil. Add the bay leaf. Cover and simmer for 20 minutes over low heat.

6. Add the chickpeas, lentils and tomato paste and simmer for 5 minutes more. 

7. Add spinach and lemon juice, stir and turn off the heat. Put back the bacon in the pot.

8. For making the side toast: Heat a skillet over medium-low heat, add butter and olive oil. Place bread and toast until golden brown and crispy, about 5 minutes. Flip, top with cheese and continue to toast until cheese is melted, about 5 minutes more.

9. To serve: Divide stew among bowls. Place cheesy toast on top. Bon appetit!