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.

Course Main Course, second course

Cuisine gluten free, lactose free, vegan

Keyword chickpeas, cinnamon, cumin, ginger, lentils, paprika, stew recipe, vegan hot dish

Prep Time 5

Cook Time 30

Total Time 35

Servings person(s)

Calories 421kcal

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.