A Fistful of Lentils Jennifer Felicia Abadi 2 (15 oz) cans black beans 1 (15 ½ oz) can chickpeas ¼ cup olive oil 2 cup yellow onions, coarsely chopped 6 cloves garlic, minced 2 cup red bell pepper, coarsely chopped 2 (6 oz) cans tomato paste 1 (16 oz) can unsalted tomato sauce 1 cup cold water ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon allspice 1 tablespoon chili powder 1 teaspoon curry powder 1 teaspoon ground cumin dash cayenne 1 teaspoon dark brown sugar 1 lb. spaghetti Heat the oil in a large pot over medium heat and cook the onions, and peppers stirring until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, 1 more minute (be careful not to burn the garlic). Add tomato paste, tomato sauce and water and mix gently. Cover and let simmer over medium-low heat for 15 minutes. Mix salt, cinnamon, allspice, chili powder, curry powder, ground cumin, cayenne, brown sugar, in a small bowl and add to the sauce in the pan. Cover and let simmer over medium-low heat for 15 minutes. Add black beans and heat through. Cook pasta while sauce is simmering. Add pasta and serve. Sprinkle with grated cheese if desired. Top with several spoonfuls of plain yogurt, if desired. Makes 6-8 servings. I didn’t have any curry powder so I added ¼ tsp. of Coriander and ¼ tsp. of ground ginger. I also didn’t have any cayenne so I added a good sprinkle of Paprika Gx�i"
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