Chicken with Cauliflower, Lentils, and Chickpeas

A mouth-watering combination of super-nutritious beans, with succulent vegetables.

Makes 6 servings.

3 tablespoons olive oil

3 cloves garlic, minced

2-inch piece fresh ginger, minced

3 cups low-sodium chicken broth

2 cups low-fat plain yogurt

6 chicken thighs, bone-in and skinless

Salt

1 lb bag brown lentils, picked over

1 head cauliflower, broken into large florets

2 16-oz cans chickpeas, drained and rinsed

Bunch fresh cilantro leaves, chopped

1. Heat oil in a large skillet over medium-high heat. Cook the garlic and ginger, stirring, until fragrant, about 2 minutes.

2. Put the chicken broth in the slow cooker and add the ginger/garlic mixture. Stir to combine well, and then add the yogurt, continuing to stir to combine.

3. Lightly season the chicken with some salt, and put in the slow cooker. Add the lentils. Cover and cook on Low for 7 to 10 hours or on High for 5 to 6 hours. Add the cauliflower and chickpeas about halfway through cooking, whether on High or Low.

4. Serve over bowls of warm rice, garnishing with cilantro.

Lentils are much more commonly used in the cuisines of Europe and the Middle East. They are part of the legume family, making them high in protein and fiber—a great substitute for meat. They are also loaded with folate, iron, phosphorous, potassium, and fiber. They provide a tasty, simple—and economical—alternative to meat.