Twin Lentils and Swiss Chard

1 cup split chickpeas
1/2 cup urid split beans
1 onion, chopped
3/4 pound swiss chard
1/2 red bell pepper, chopped
1 cup diced tomatoes
4 cloves garlic
7 cups water
1 tbs dried Ginger
1 tbs Coriander
1 tsp Cumin
2 tbs Garam masala
2 tsp Hungarian paprika
1 tsp Turmeric
generous portion Chili flakes
Cayenne
Salt and pepper
1/4 tsp Baking soda

Saute onions, garlic and spices in oil. Add tomatoes. Add chickpeas and split beans. Add water and bring to a boil. Add in half of the swiss chard, return to boil. Then cover and cook on medium. Cook for approximately an hour, stirring to prevent stickage. When beans are soft, uncover and add the remaining chard. Add in 1/4 teaspoon of baking soda. Reduce heat to low, stir and cook off excess liquid. Add in red pepper. Add more salt and pepper if needed.

Serve with saffron rice.
Cook rice with 2 tbs vegan butter and 1 pinch saffron threads.

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