Spiced Maroccan stew with chickpeas and lentils

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
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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: second course, main course

Cuisine: vegan, gluten free, lactose free

Author: B S

Servings:  for about 4 person(s)

Spiced Maroccan stew with chickpeas and lentils

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)
  • Instructions below.

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.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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