White bean, chickpea, and tomato stew (slow cooker, Dutch oven)

1 cup dried chickpeas*

1 cup dried white beans, such as Great Northern or cannellini*

2 tablespoons olive oil

1 medium yellow onion, chopped

2 medium ribs celery, thinly sliced

2 teaspoons dried dill

1 1/2 teaspoons ground cinnamon

1 1/2 tablespoons mild paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

One 14-ounce can no-salt-added diced tomatoes, with their juices

1/4 cup dried red lentils

1/4 cup dried (medium-coarse) bulgur

2 tablespoons tomato paste

2 1/2 cups no-salt-added vegetable broth

Place the chickpeas and beans in separate large bowls; cover each with a few inches of water. Let them sit overnight (8 to 12 hours).

Heat the oil in the direct-heatproof slow-cooker insert over medium heat, or in a large skillet. Once the oil shimmers, add the onion and celery; cook for about 4 minutes, stirring often, until softened.

Stir in the teaspoons of dill, teaspoons of cinnamon, the paprika, cumin, salt and pepper; cook for 20 seconds, until fragrant.

Drain the chickpeas and beans; add them to the pot. Also add the canned tomatoes and their juices, the lentils, bulgur and tomato paste, stirring until the paste dissolves.

Stir in the broth. Cover and cook on LOW for 8 hours or until the chickpeas and beans are tender.

Uncover; stir well before serving.

NOTE: You'll need a 5-to-6-quart slow cooker or an Instant Pot (on the slow cooker setting). To cook this stew in a Dutch oven, use the same ingredient amounts except decrease the amount of dill to 1 1/2 teaspoons, decrease the cinnamon to 1 teaspoon and increase the broth to 3 cups, or more as needed. Soak the chickpeas and beans as directed. Heat the oil over medium heat. Once the oil shimmers, add the onion and celery. Cook for 4 to 6 minutes, stirring often, until softened. Stir in the dill, cinnamon, paprika, cumin, salt and pepper. Follow the remaining directions for cooking, adding the soaked chickpeas and beans, the canned tomatoes and their juices, the lentils, bulgur and tomato paste. Increase the heat to medium-high and add the broth; once the mixture begins to bubble at the edges, reduce the heat to low, cover and cook for 1 1/2 to 2 hours or until the chickpeas and beans are tender and the stew has thickened. You may need to add up to 1 cup of extra broth as the stew's moisture begins to evaporate near the end of cooking. Also, stir often during the last 30 minutes to keep the lentils and bulgur from scorching.

* MAKE AHEAD: The dried chickpeas and beans need to soak, separately, overnight.

Serves 6.