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Spiced Maroccan stew with chickpeas and lentils

Maroccan stew with chickpeas, lentils, cumin, ginger, cinnamon, coriander and tomato sauce.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, second course
Cuisine gluten free, lactose free, vegan
Servings 4 person(s)
Calories 421 kcal

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