Nick's Chicks (cooking)

Nick's Chicks

1 can of Lentils (drained and rinsed)
1 can of Chick Peas (drained and rinsed)
6 stalks of Celery chopped
6 large Carrots or an equivalent amount of baby carrots chopped
1 tablespoon of Cumin
1 teaspoon of Cayenne powder or a few shots of hot sauce depending on your affinity toward heat
1 teaspoon of Salt or Celery Salt
1 teaspoon of Black Pepper
2 tablespoons of Olive Oil
4 cloves of Garlic chopped
A few dashes of Worcestershire Sauce
The best way to prepare this is with a cast iron pan but a large non-stick pan will work fine too.

Heat up the oil in the pan to about medium heat and add the chick peas, lentils and garlic to it.

Add your spices/sauces and mix it all up.

Add a cup of water. Don't put a lid on them.

You want to brown them for 5-10 minutes just like you would with a piece of meat and evaporate the water. Don't overcook them.

Now you add your carrots and celery and a cup of water again.

Put a lid on it and simmer for about 15-20 minutes while checking the softness of the carrots occasionally because once they are soft you should take it off the heat.