Moroccan chickpea and lentil stew
The recipe Moroccan chickpean and lentil stew can be made in roughly 30 minutes.
- Servings: 3
- Total cooking time:
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
Instructions:
- 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.
