An union of cooked chickpeas and lentils together with tomato sauce and spices such as cinnamon, ginger and paprika make this dish unique and delicious.
Spiced Maroccan stew with chickpeas and lentils
Rate this recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Category: second course, main course
Cuisine: vegan, gluten free, lactose free
Servings: for about 4 person(s)
Maroccan stew with chickpeas, lentils, cumin, ginger, cinnamon, coriander and tomato sauce.
2 tbsp olive oil
2 garlic cloves
1 big carrot
0.5 tsp ground cumin
1 tsp ground ginger
1 tsp cinnamon
1 tsp smoked paprika
0.5 tsp sweet paprika
0.5 tsp coriander seeds
2 allspice seeds
0.5 cup red lentils
0.5 cup brown lentils
1 can chickpeas
1 tsp (or more) salt
2 medium tomatoes
1 cup tomato sauce
1 liter water
some parsley leaves (optional)
If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Spiced Maroccan stew with chickpeas and lentils
In a saucepan heat the oil add the sliced garlic and cook it for a minute. Add the carrot, cut into small pieces, and all spices except salt. Cook for a few minutes, stirring often.
Add the tomato sauce and diced fresh tomatoes.
Add two types of lentils and a liter of water. Turn up the heat and bring to a boil. Now add previously drained chickpeas, salt and parsley.
Cook over high heat for 15 – 20 minutes or until the lentils are tender and the sauce become more thick. Taste, season with salt if necessary and serve.