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Home » Main Dish » Soups/Stews/Chili

Moroccan Lentil Chickpea Stew

By Traci · Jump to Recipe

Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream or yogurt, a sprinkle of cilantro and flatbread, dinner is ready! This recipe is vegetarian or vegan and gluten free.

This post may contain affiliate links. See my Affiliate Disclosure for more information.
A bowl of Moroccan Lentil Chickpea Stew with pita bread, cilantro and a spoon.

Signs of Spring are Here! 

Signs of spring are making a showing as evening temperatures continue to dip below freezing.  It seems this time of year in years past, I’m out covering the iris and tulips pushing through the ground in an effort to prevent any damage that may occur from freezing temperatures. I’ve not done it this year…I hope they’re okay.

As much as I look forward to spring, I’m not one to rush away the coldest days of the year. There’s still much to relish in. Especially in the calm and serenity winter-time seems to bring with it. 

Besides, I’m not ready to come out of hibernation just yet. And hearty meals like Moroccan stew continue to add warmth and cozy to suppertime.  

Simple ingredients, and texture rich with mouthwatering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream, a sprinkle of cilantro and flatbread, dinner is ready! vegan + gluten free

Stew is a most comforting meal during the coldest days. There’s nothing quite like preparing a simple meal, then warming up to with family at the end of the day. 

How to Make Moroccan Lentil Chickpea Stew

Moroccan lentil chickpea stew is texture rich with warm, earthy flavors. It’s simple to pull together, and in one pot to help make cleanup a breeze. I usually pair this Moroccan stew with a simple salad and flatbread, but it’s hearty enough all on its own. 

  • First, in a large Dutch oven or soup pot, add the coconut oil and heat until shimmering. Add the onions and saute until softened
  • Second, stir in the aromatic spices like cinnamon, cumin, coriander, and red pepper flakes, then add the garlic. Take a deep inhale of deliciousness. 
  • Next, pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a simmer, then turn to medium low and simmer for 25 minutes, then stir in the chickpeas and simmer for another 10 minutes.
  • Last, remove from heat and squeeze 1/2 a lemon over the stew. 

The flavors are even better the next day for lunch, or leftovers and chickpea stew can just as easily be frozen if meal prep is on your agenda. 

Chopped carrots with bowls of ingredients including lentils, tomatoes, chickpeas and spcies.    Microplaning garlic on a cutting board with bowls of ingredients for Moroccan Lentil Chickpea Stew. A Dutch oven filled with the ingredients for Moroccan Chickpea Lentil Stew.    Adding chickpeas to the Moroccan Lentil Chickpea Stew in a Dutch oven. Moroccan Lentil Chickpea Stew in a Dutch oven with a stir spoon. Moroccan Lentil Chickpea Stew in a bowl with pita bread, cilantro and a spoon.

A Few Recipe Notes

  • While there seems to be a lot of cinnamon in this hearty Moroccan stew, 1 3/4 tsp, it balances out the warming spices and heat of the pepper flakes. It adds just a touch of sweet and savory and a bit interest. 
  • Freezer friendly? Yes please! Moroccan lentil chickpea stew is even better the next day making it suitable for meal prep. It can also be frozen for several weeks. Freeze in jars or individual containers (for lunches) and thaw overnight in the fridge. 
  • For a thinner stew, add a 1/2 C of additional vegetable broth after adding the chickpeas towards the end of cooking. 
  • Serve with a dollop of full fat coconut milk, either from an unshaken can with fat skimmed off the top or simply a few tablespoons of coconut milk, or whole milk Greek yogurt. 
  • Flatbread makes a sumptuous vehicle for scooping up this rich chickpea stew.  

More Vegetarian (and Vegan) Stew/Soup Recipes to Love

  • Hoppin John Stew
  • Smoky White Bean and Kale Wheat Berry Stew
  • Vegetarian Slow Cooker Taco Soup
  • Lentil Mushroom Cabbage Roll Soup
  • Thai Roasted Carrot and Golden Beet Soup – by Floating Kitchen
  • Lentil and Kale Soup – by Green Valley Kitchen
A bowl of Moroccan Lentil Chickpea Stew with pita bread, cilantro and a spoon.
Print Recipe

the recipe

Moroccan Lentil Chickpea Stew

Total Time:45 minutes
Servings:5 - 6 Servings
Calories:341kcal
Author:Traci York | Vanilla And Bean
Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream, a sprinkle of cilantro and flatbread, dinner is ready!  Freezer friendly. vegan or vegetarian + gluten free

Ingredients

  • 1 Tbs Coconut Oil or Olive Oil
  • 1 C Yellow Onion medium dice
  • 1 3/4 tsp Cinnamon ground
  • 3/4 tsp Cumin ground
  • 1 1/4 tsp Coriander ground
  • 1/2 tsp Red Pepper Flakes bump it up to 3/4 tsp for extra heat
  • 1 1/2 tsp Fine Sea Salt
  • 1 1/2 tsp Garlic Cloves microplaned (about 3 medium cloves)
  • 2 C Vegetable Broth + more for a soupier stew
  • 2 C Water
  • 28 oz Can of Crushed Tomatoes
  • 2 C Carrots Sliced in thin coins
  • 1 C Dry, Uncooked French Lentils
  • 1 1/2 C Cooked Chickpeas drained (one 15oz can)
  • 1 Lemon
  • Full Fat Coconut Milk (the canned variety) or Whole Milk Yogurt for Serving

Instructions

  • In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay. 
  • Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.  
  • Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
  • Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro. 

Video

Notes

Moroccan Lentil Chickpea Stew freezes with ease. Store in a lidded container or containers for up to two weeks. Thaw overnight in the refrigerator. 
I absolutely love this stew served with Naan or Flatbread. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 341kcal | Carbohydrates: 60g | Protein: 18g | Fat: 5g | Saturated Fat: 3g | Sodium: 1335mg | Potassium: 1215mg | Fiber: 21g | Sugar: 15g | Vitamin A: 9183IU | Vitamin C: 34mg | Calcium: 142mg | Iron: 7mg
Made It? Be sure to leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream, a sprinkle of cilantro and flatbread, dinner is ready! #vegan or #vegetarian + #glutenfree

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