Moroccan chickpea and lentil stew

lunchsoupmain coursemain dishdinner
Moroccan chickpea and lentil stew

The recipe Moroccan chickpean and lentil stew can be made in roughly 30 minutes. This dairy free, lacto ovo vegetarian, and vegan recipe serves 3 and costs $1.26 per serving. This main course has 466 calories, 20g of protein, and 7g of fat per serving. This recipe is liked by 11 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. If you have olive oil, salt and pepper, tomato paste, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. If you like this recipe, you might also like recipes such as Moroccan chickpean and lentil stew, Butternut Squash, Chickpea & Lentil Moroccan Stew, and Butternut Squash, Chickpea & Lentil Moroccan Stew.

Ingredients

image of broccoli broccoli (88 g)
image of chickpeas chickpeas (1 can)
image of carrots carrots (2 large)
image of celery stalks celery stalks (2)
image of lentils lentils (99 g)
image of couscous couscous (173 ml)
image of cilantro cilantro (3 servings)
image of ground cinnamon ground cinnamon (0.125 tsps)
image of ground cumin ground cumin (2 tsps)
image of ground turmeric ground turmeric (0.5 tsps)
image of lemon juice lemon juice (1 Tbsp)
image of olive oil olive oil (2 tsps)
image of paprika paprika (2 tsps)
image of salt and pepper salt and pepper (3 servings)
image of tomato paste tomato paste (2 Tbsps)
image of water water (354.882 ml)

Steps

  1. 1 Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
  2. 2 Add celery, carrot and broccoli to pan and saut for about 5 minutes.
  3. 3 Add in all seasonings and cook additional 1 minute.
  4. 4 Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.
  5. 5 Add cilantro and lemon juice to stew and serve over warm couscous.
View original recipe on foodista.com