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
broccoli
1 cup
chickpeas
1 can
carrots
2 large
celery stalks
2
lentils
0.5 cup
couscous
1 cup
cilantro
3 servings
ground cinnamon
0.125 tsp
ground cumin
2 tsp
ground turmeric
0.5 tsp
lemon juice
1 Tbs
olive oil
2 tsp
paprika
2 tsp
salt and pepper
3 servings
tomato paste
2 Tbs
water
1.5 cups
Cooking in Steps
-
1Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
onion
cooking oil
sauce pan -
2Add celery, carrot and broccoli to pan and saut for about 5 minutes.
broccoli
carrot
celery
frying pan -
3Add in all seasonings and cook additional 1 minute.
seasoning
-
4Add 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.
tomato paste
chickpeas
couscous
lentils
water
frying pan -
5Add cilantro and lemon juice to stew and serve over warm couscous.
lemon juice
cilantro
couscous
