Mixed Pulses Stew

1.Rinse all the pulses (lentils, chickpeas, black beans, kidney beans) under cold water and soak them overnight in separate bowls.

2.In a large pot, heat some oil over medium heat and sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.

3.Add the diced carrots and celery to the pot and cook for about 5 minutes until they start to soften.

4.Drain and rinse the soaked pulses and add them to the pot.

5.Pour in the vegetable broth and canned diced tomatoes. Stir well to combine all the ingredients.

6.Add the cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper. Stir to mix the spices evenly into the stew.

7.Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours until the pulses are tender and the flavors have melded together.

8.Taste and adjust the seasoning if needed.

9.Serve the mixed pulses stew hot, garnished with fresh parsley leaves.

10.Enjoy your hearty and nutritious mixed pulses stew!