1 14.5 oz. can whole peeled tomatoes, pulsed in a food processor to break up the tomatoes
1 cup vegetable broth
sea salt and freshly ground black pepper, to taste
Instructions
In a large pot, warm olive oil over medium heat. Add onion and cook until translucent, 2-3 minutes.
Add garlic, curry powder, cumin and chili flakes and cook until fragrant, about 2 minutes.
Add beet greens and cook until just barely wilted, about 2 minutes.
Add chickpeas, lentils, tomatoes and vegetable broth and bring to a boil. Then reduce heat to medium-low, cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
Season with salt and pepper to taste. Serve with crackers or pita chips.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chickpea-lentil-curry/