Moroccan chickpea and lentil stew
Moroccan chickpean and lentil stew is a main course that serves 3. One serving contains 466 calories, 20g of protein, and 7g of fat. For $1.43 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user karyncr. If you have ground cinnamon, paprika, water, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Users who liked this recipe also liked Moroccan chickpean and lentil stew, Butternut Squash, Chickpea & Lentil Moroccan Stew, and Butternut Squash, Chickpea & Lentil Moroccan Stew.
Servings: 3
Ingredients:
1 cup broccoli
1 can chickpeas, rinsed and drained
2 large carrots, chopped
2 celery stalks, chopped ili 1/3 cup chopped celery root
½ cup cooked lentils
1 cup couscous
Fresh cilantro, optional
⅛ tsp ground cinnamon
2 tsp ground cumin
½ tsp ground turmeric
1 Tbs lemon juice
2 tsp olive oil
2 tsp paprika
Salt and pepper
2-3 Tbs tomato paste
1 ½ cups water
Equipment:
sauce pan
frying pan
Cooking instruction summary:
- Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
- Add celery, carrot and broccoli to pan and saut for about 5 minutes.
- Add in all seasonings and cook additional 1 minute.
- Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.
- Meanwhile, cook couscous in separate pan according to package directions.
- Add cilantro and lemon juice to stew and serve over warm couscous.
Step by step:
1. Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
2. Add celery, carrot and broccoli to pan and saut for about 5 minutes.
3. Add in all seasonings and cook additional 1 minute.
4. Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.
5. Add cilantro and lemon juice to stew and serve over warm couscous.
Nutrition Information:
covered percent of daily need
