Chickpea Bean Lentil Casserole

Perhaps your new favorite bean dish:

Chop chicken breasts into small cubes, sauté briefly in olive oil in a deep frying pan. Scoop out of frying pan with a slotted spoon.

Remove skin from onions and cut into eighths. Remove seeds from peppers and cut into coarse pieces, cut beans into thirds. Sauté the vegetables in the remaining hot olive oil in the frying pan.

Add garlic, season with salt and pepper, add cumin, black cumin and chili.

Extinguish with tomato pieces and 1 cup of vegetable soup. Add thyme sprigs – lightly simmer for 5 minutes.

Transfer the contents of the frying pan with the meat cubes to an earthenware pan. Stir in the chickpeas and drained lentils.

Pour in the rest of the vegetable soup.

Steam the skillet in the stove on gas mark 3 for about 1 and a quarter to 1 1/2 hrs. Check now and then to see if there is still enough liquid and stir. Add more clear soup if necessary.

The dish is ready when the beans are cooked.

Before serving, sprinkle with parsley and season with salt and pepper.

Serve with long grain rice or white bread.

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