Moroccan Lentil Chickpea Stew

Name: Moroccan Lentil Chickpea Stew
Total time: 60 min
Yield: 6
Ingredients: Ingredients 1 cup lentils 1 medium onion, chopped 2 cups water 2 cups beef stock 2 medium carrots, chopped 1 medium zucchini, quartered and sliced 2 cloves garlic, chopped 1 1/2 cups cooked garbanzo beans, drained (canned or cooked from dried beans) 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon coriander 1/4 teaspoon turmeric 1/4 teaspoon cayenne 2 tablespoons tomato paste 1/2 teaspoon salt 1/2 cup cilantro leaves, whole

By:

Robin Asbell

Recipe Information

Total Time:

60 minutes

Servings:

This flavorful, fragrant stew is simple to make. Full of legumes, veggies (and no fat), this healthy dish is so easy to fall in love with.

Ingredients

1 cup lentils
1 medium onion, chopped
2 cups water
2 cups beef stock
2 medium carrots, chopped
1 medium zucchini, quartered and sliced
2 cloves garlic, chopped
1 1/2 cups cooked garbanzo beans, drained (canned or cooked from dried beans)
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 cup cilantro leaves, whole

Preparation

Sort and rinse lentils, then put in a big pot on the stove and add the onion, water and stock. Over high heat, bring to a boil, then reduce to a simmer. Cook for 30 minutes, with a lid on it set slightly ajar. Stir every ten minutes and check to see if you need more water (if the lentils have absorbed most of the water). Add the carrots, zucchini, garlic, cooked chickpeas and spices and continue cooking until the lentils are tender, about 20 minutes. Stir in the tomato paste and salt and adjust the water. Continue cooking until the lentils are soft and starting to fall apart. Serve garnished with cilantro leaves.