This easy vegan meal comes straight out of the pantry and onto your plate. Just add an onion to complete this savory dish for a delicious dinner.
Place a 4-5 quart pot, or large skillet on a medium high flame. After a minute or so add the olive oil.
Add the chopped onion to the oil and cook for 2-3 minutes until the onion is softened.
Add the garlic and cook, stirring for another minute.
Add the tomato paste and stir, allowing the tomato paste to cook for 2 minutes,
Add the smoked paprika and cumin to the pot, and continue to stir until aromatic.
Add the can of diced tomatoes, with the liquid, the maple syrup, apple cider vinegar and sea salt until heated through. Then add the cooked lentils and chickpeas to the pot, and stir gently. Heat through, and add a bit of water if the mixture seems too dry.
Taste and adjust seasoning as desired.
Serve over a bed of couscous, rice or mashed potatoes. Enjoy!