Spiced Maroccan stew with chickpeas and lentils


An union of cooked chickpeas and lentils 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
Cooking time


For 4 Person(s)


  • 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)

Spiced Maroccan stew with chickpeas and lentils Directions

  1. 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.

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  2. Add the tomato sauce and diced fresh tomatoes.

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  3. 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.

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  4. Cook over high heat for 15 - 20 minutes or until the lentils are tender and the sauce become more thick. Taste, season with salt if necessary and serve.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Monday, 29 May 2017
Tasty and spicy. - Thomas Moon

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