Moroccan Chickpea and Lentil Stew

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and spices; cook for 1 minute until fragrant.
3. 3 Add diced tomatoes, chickpeas, lentils, broth, salt, and pepper. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 30 minutes, or until lentils are tender.
5. 5 Stir in cilantro and lemon juice.
6. 6 Serve hot, garnished with extra cilantro if desired.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
• For a richer flavor, use chicken broth instead of vegetable broth.

Substitutions

• Substitute green lentils with red lentils for a quicker cooking time.
• If cilantro isn't your thing, use fresh parsley instead.

Pairings

• A side of roasted sweet potatoes
• A fresh cucumber and tomato salad

Nutrition

Tips

• For a smokier flavor, add 1/2 teaspoon of smoked paprika with the other spices.
• This stew tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or over steamed rice.
• Top with a dollop of Greek yogurt for added creaminess.

FAQ