GARBANZO BEAN, LENTIL AND VEGETABLE STEW

2 tbsp olive oil
2 onion, chopped
3 garlic cloves, chopped
3 tbsp tomato paste
2 tsp ground coriander
1 tsp caraway seeds
1/2 tsp cayenne pepper
2 1/4 cups canned vegetable broth
2 1/4 cups water
1 cup dried lentils
1 can garbanzo beans (chick-peas)
1 1/2 carrots, cut in 1/4-inch slices
1 cup frozen lima beans
1/2 cup chopped fresh parsley
1 (10 oz) pkg. ready-to-use spinach
lemon wedges (to serve)

Heat oil and add onions and garlic; saute until tender and golden, about 10 minutes.

Add tomato paste, coriander, caraway and cayenne; stir 1 minute.

Stir in broth, water and lentils. Increase heat to high; bring to boil. Reduce heat, cover and simmer until lentils are almost tender, stirring occasionally, about 15 minutes.

Add garbanzo beans, carrots, lima beans and parsley. Cover; simmer until carrots are very tender, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.)

Stir spinach into stew. Cover and cook just until spinach wilts, about 3 minutes. Season with salt and pepper.

Ladle stew into bowls; serve with lemon wedges.

Source: Bon Appetit Magazine; February, 1995