Moroccan chickpea and lentil stew
Moroccan chickpean and lentil stew is a dairy free, lacto ovo vegetarian, and vegan recipe with 3 servings. One portion of this dish contains about 20g of protein, 7g of fat, and a total of 466 calories. For $1.26 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A few people really liked this main course. From preparation to the plate, this recipe takes around 30 minutes. This recipe is liked by 11 foodies and cooks. A mixture of lemon juice, salt and pepper, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. With a spoonacular score of 97%, this dish is spectacular. Similar recipes include 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:
- Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
- Add celery, carrot and broccoli to pan and saut for about 5 minutes.
- Add in all seasonings and cook additional 1 minute.
- 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.
- 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:
covered percent of daily need
