Spiced Maroccan stew with chickpeas and lentils

Spiced Maroccan stew with chickpeas and lentils is an union of mixed legumes cooked together with tomato sauce and spices such as cinnamon, ginger and paprika make this dish unique and delicious.

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.

p.s. If you love stews with legumes check my Black-eyed pea, chickpea and Grana stew (foto below).

Bottone per il sito foodohfood seguimi su pinterest
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related posts

Search your recipe