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.
Spiced Maroccan stew with chickpeas and lentils
Maroccan stew with chickpeas, lentils, cumin, ginger, cinnamon, coriander and tomato sauce.
Ingredients
- 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
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.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 4personeCalories: 421kcal
Tried this recipe?Let us know how it was!
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).
