Moroccan chickpea and lentil stew
The recipe Moroccan chickpean and lentil stew can be made in roughly 30 minutes. This dairy free, lacto ovo vegetarian, and vegan recipe serves 3 and costs $1.26 per serving. This main course has 466 calories, 20g of protein, and 7g of fat per serving. This recipe is liked by 11 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. If you have olive oil, salt and pepper, tomato paste, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score
Instructions
- 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.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (16)
- •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