Spiced Maroccan stew with chickpeas and lentils

Category: 

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

Ingredients

For 4 Person(s)

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)

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.

    legumi 05
  2. Add the tomato sauce and diced fresh tomatoes.

    legumi 04
  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.

    legumi 03
  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.

    legumi 02
    share post pin

Nutrition facts

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

Reviews

4
Monday, 29 May 2017
Tasty and spicy. - Thomas Moon

Add review

(5/5)
Enter your email and click on the captcha below to confirm your review.


Top

Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more