Moroccan chickpea and lentil stew

Moroccan chickpean and lentil stew is a main course that serves 3. One serving contains 466 calories, 20g of protein, and 7g of fat. For $1.43 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user karyncr. If you have ground cinnamon, paprika, water, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Users who liked this recipe also liked Moroccan chickpean and lentil stew, Butternut Squash, Chickpea & Lentil Moroccan Stew, and Butternut Squash, Chickpea & Lentil Moroccan Stew.

Servings: 3

 

Ingredients:

1 cup broccoli

1 can chickpeas, rinsed and drained

2 large carrots, chopped

2 celery stalks, chopped ili 1/3 cup chopped celery root

½ cup cooked lentils

1 cup couscous

Fresh cilantro, optional

⅛ tsp ground cinnamon

2 tsp ground cumin

½ tsp ground turmeric

1 Tbs lemon juice

2 tsp olive oil

2 tsp paprika

Salt and pepper

2-3 Tbs tomato paste

1 ½ cups water

Equipment:

sauce pan

frying pan

Cooking instruction summary:

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

 

Step by step:


1. Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.

2. Add celery, carrot and broccoli to pan and saut for about 5 minutes.

3. Add in all seasonings and cook additional 1 minute.

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. Add cilantro and lemon juice to stew and serve over warm couscous.


Nutrition Information:

Quickview
465k Calories
20g Protein
7g Total Fat
82g Carbs
96% Health Score
Limit These
Calories
465k
23%

Fat
7g
11%

  Saturated Fat
0.92g
6%

Carbohydrates
82g
27%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
759mg
33%

Get Enough Of These
Protein
20g
40%

Vitamin A
9187IU
184%

Manganese
2mg
107%

Fiber
15g
62%

Vitamin B6
1mg
51%

Vitamin C
35mg
43%

Vitamin K
43µg
41%

Folate
141µg
35%

Phosphorus
337mg
34%

Iron
5mg
31%

Copper
0.58mg
29%

Magnesium
104mg
26%

Potassium
873mg
25%

Vitamin B3
3mg
19%

Vitamin B1
0.27mg
18%

Vitamin B5
1mg
18%

Zinc
2mg
16%

Vitamin E
2mg
13%

Calcium
129mg
13%

Vitamin B2
0.2mg
12%

Selenium
5µg
8%

covered percent of daily need
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