Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. Like my Moroccan Butternut Squash Stew, this chickpea stew is a community favorite! 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. [ watch recipe VIDEO on recipe card below ]
A Simple Moroccan Lentil Stew
As cooler temperatures set in, cozy soups and stews are on the agenda. If they’re simple to pull together, even better for busy weeknights.
Like this Simple French Lentil Soup, including lentils in soup and stew recipes is a no brainer and an essential ingredient in the vegetarian pantry. They’re quick cooking, have a nutty-earthy flavor and toothsome texture which makes them a perfect ingredient in stews.
In this Moroccan Lentil Chickpea Stew, warming spices bring out the best flavors. A hint of cinnamon gives it a little sweet and savory edge that’s such a nice surprise and the texture of toothsome lentils and creamy chickpeas is pure synergy! This soup is cooked on the stovetop and in one pot making cleanup a snap!
If you love homemade soup recipes, you’re going to love this cozy stew.
Look for French lentils in the bulk bins for best value.
At a Glance: 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. 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, saute the onions until softened.
- Second, stir in the aromatic spices, then the garlic. Take a deep inhale of deliciousness.
- Next, pour in the broth, water, tomatoes, carrots, and lentils. Bring to a simmer and cook for 25 minutes. Stir in the chickpeas. You can use home cooked chickpeas or canned.
- 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.
Stew is a most comforting meal during the coldest days. There’s nothing quite like preparing a simple meal, then sharing with family at the end of the day.
Traci’s Tips
- While there seems to be a lot of cinnamon in this Moroccan stew, 1 3/4 teaspoons, 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.
- Make it Creamy: 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.
- Share With: Flatbread or homemade Sourdough Pita Bread makes a sumptuous vehicle for scooping up this rich chickpea stew. Share with couscous to stretch this recipe further.
Moroccan Lentil Chickpea Stew Recipe
Ingredients
- 1 tablespoon Coconut Oil or Olive Oil
- 1 cup Yellow Onion medium dice
- 1 3/4 teaspoons Cinnamon ground
- 3/4 teaspoon Cumin ground
- 1 1/4 teaspoon Coriander ground
- 1/2 teaspoon Red Pepper Flakes bump it up to 3/4 tsp for extra heat
- 1 1/2 teaspoons Fine Sea Salt
- 1 1/2 teaspoons Garlic Cloves microplaned (about 3 medium cloves)
- 2 cups Vegetable Broth + more for a soupier stew
- 2 cups Water
- 28 ounces Crushed Tomatoes from one large can
- 2 cups Carrots Sliced in thin coins
- 1 cup Dry, Uncooked French Lentils
- 1 1/2 cups Cooked Chickpeas drained (one 15oz can) or home cooked chickpeas
- 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. Share With: Flatbread or homemade Sourdough Pita Bread makes a sumptuous vehicle for scooping up this rich chickpea stew. Share with couscous to stretch this recipe further.
I made this recipe exactly how it is written. It was Fantastic. I will definitely make again. It made so much I shared some with my neighbors and they asked for the recipe as well. Thank you!
Hiii Nancy! Thank you for your note and sharing the recipe with your neighbors. Super excited you’re enjoying the stew!
Very remarkable recipe. If you go with the coconut milk, seems like it is fully vegan as well. Actually doubled considering we have prop bags of beans for a play we recently did and nobody wanted them. So finding ways to use up. This was #1 so far. EXCELLENT.
Hi there Spence! Hooray for a #1 recipe – so happy to hear! Thank you for your note and giving the stew a go!
I made just two slight modifications to this recipe: added 1 tsp turmeric at the saute stage and 1/2 cup of thick coconut milk directly to the soup toward the end. It was delicious! This one’s a keeper. Thank you.
Hi TBadge! Thank you for your note, sharing your tips and giving the recipe a go! Love that thick coconut milk addition :D
Was looking for a recipe like this for a while, the cinnamon is what convinced me to make this version and glad I did. The cinamon blends in nicely and really adds a warmth. It was delicious!
I served with quinoa and I added about half of a diced preserved lemon peel in place of the lemon juice and…ahem…about a pound of Merguez…
Both versions were pretty amazing. Thank you!
Hi Eric! Thank you for your note and giving the stew a go! Isn’t the cinnamon a nice surprise? The preserved lemon peel… oh my goodness, how wonderful. SO happy to hear it was a success.
Wow! This recipe is easy, delicious, and so wholesome. Definitely a new favorite in my house. Even my 2 year olds devoured it.
I didn’t use coconut milk, only because I didn’t have any on hand. I also added a tiny bit more red pepper because we love spice.
Thanks for an excellent recipe!
Hey Katherine! Hooray for a win-win! SO happy to hear and I think the extra red pepper is a lovely addition. Thank you for your note!
Hi Traci
Loved the stew. I was looking for something quick for a family dinner and it turned out perfect- so yummy. We had the stew with Turkish bread. Will definitely be a family staple from now on.
i Rachel! Thank you so much for your note and giving the recipe a go! Hooray for a yummy meal – and with Turkish bread (so yum!).
This stew has become a regular item on our family’s menu. Everyone, from toddlers to adults, loves it. We also add medium-diced potatoes (cooked, but still firm) with the chickpeas. So good – from the first moment I smell the fragrance of the onions and spices simmering to the last spoonful at the dinner table. Thanks for the recipe!
Hiii Ginny! I’m SO happy to read your note and that this stew is a win-win-win. Hooray! The diced potatoes sound absolutely so hearty and lovely. Thank you for giving the recipe a go, and your note!
This has got to be the most delicious stew I have had in a long long time. The men even had seconds. I doubled up the recipe and added soaked and cooked red beans, served it on brown and wild rice. Will definitely be making it again soon.
Hooray Pia! Ooooh your note made me super happy to read! The addition of wild rice sounds delicious! Thank you for your note!
DELICIOUS. Thanks so much for a tasty, quick and easy recipe. I served on a bed of polenta, a dollop of greek yoghurt and a sprinkle of dukkah. Divine. Thanks again x
HI Kate! Hooray! SO happy to hear. Thank you for your note and giving the recipe a go! The greek yoghurt and a sprinkle of dukkah sounds amazing!
Made this for dinner exactly as written. Used plain yogurt on top and served with naan bread. It made quite a bit and my husband loved it as well and took leftovers to work for lunch the next day. I wanted to try it out before making it later this month for my pescatarian daughter-in-law. I think she will love it as well!
Hi Denise! Thank you for your note and giving the recipe a go! Hooray for leftovers and I hope your DIL enjoys the stew as well.
I can’t believe it! My husband and my preteen donate this AND asked for seconds! Thank you so much for a quick easy & nuturing meal.
SO happy to hear, Freida! Thank you for your note!
This is an excellent soup. I went to an all veg. place about a year ago and had a Moroccan Lentil Chick pea Soup and LOVED it. So looked for one on web. This is an excellent replica – or perhaps even better. I try to make it at least once a week. SO filling. So healthy and good for you. Hubby loved it. ME TOO.
THANK YOU
Hooray, Hooray, Cheryl! Thank you for your note :D YES to a found recipe from a favorite. I love it when that happens! SO happy you two enjoyed the soup!
Thanks for the great recipe! I made this tonight and the spice mix was divine! Planning to try your African peanut stew next :-) Cheers -Lauren
Hi Lauren! Thank you for your note, and giving the recipe a go! Isn’t the spice mix so lovely? AND, yes to the African peanut stew. I hope you love it!
I decided to try this recipe as it looked amazing and I was curious about the play of the cinnamon in this dish. Actually, the only time I had cinnamon was in the tea and sweet dishes,. The result was divine. Thank you for sharing it.
Hi Paulo! Thank you for your note and giving the recipe a go! SO happy to hear! Isn’t the cinnamon such a nice surprise?
Traci: I see several recipes that call for coconut oil. What is the reason for that? I always use olive oil and wonder if I need to buy and use coconut oil, or if I am O.K. just using my olive oil.
Thanks!
Hi Moira! I use coconut oil a lot in my savory cooking, but in savory applications, you can almost always use olive oil. In baked recipes, use the oil that the recipe indicates, otherwise you could have unintended results. I hope this helps!
I really enjoyed this recipe! Thank you so much!
Often I find moroccan stews can taste a little flat, but this was excellent. I added a tiny blob of marmite for depth of flavour and about 100g chopped dried apricots, and slightly less water so it could be served over rice. I also simmered for about 45 mins as my lentils were firmer.
Will definitely be making this again – it’s so easy and convenient to make as mostly it’s just left to do it’s thing, which is a win for me. Plus a cheap store cupboard standby too. Thanks a lot!
Hi Olivia! Thank you for your note and tips! So happy to hear you enjoyed the recipe… and I love how low cost it is too!
This stew is sooo yummy, and easy to throw together on top of that. We’ve made it at least three times since discovering it a few weeks ago. It’s been added to our list of winter favorites <3
SO happy to hear Erin! Thank you for your note, rating and giving the recipe a go!
Delicious! Great for a chilly winter/early spring day.
Hi Vira! So happy to hear you enjoyed the stew! Thank you for your note and rating :D .
Delicious and easy vegan stew! I added some dino kale that we had and used rainbow carrots for color. Even my (sometimes) picky partner liked it, especially with the coconut cream on top. Will be eating this all week at work!
Loved this recipe! Has some heat & tons of flavor ! The cilantro & coconut milk add the perfect touch. Thanks !
Hi Mary! Thank you so much for your note! Isn’t the coconut milk so nice? So happy to hear you’re enjoying the recipe!
I came across this recipe while looking for something with garbanzo beans. I love stews and I probably make too many curries than my family cares to eat, so this was a good fit. No curry. It was delicious! It has so much flavor and was really easy to make. I don’t cook with oil, so I just used a splash of water when the onions would start to stick. I added some broccoli, because it needed to be used, and it was a good addition. We topped it with a spoonful of coconut cream as recommended. It was super good, but it is good without the cream as well. I’ll definitely be making this again. Thank you so much! Totally made my Monday.
Hiii Jennifer! Thank you for coming back and leaving a note and rating! So happy to hear you’re enjoying the stew! I’m SO with you on Curries. I think I could eat them most days of the week, especially in Winter. Thank you for your tip on the splash of water and the broccoli!
This looks delicious. What would you say is the spice level on this dish? I’ve got two family members who are sensitive to or don’t like spicy food. Would you suggest cutting the red pepper flakes out of the recipe altogether?
Hi Linda! Thank you for your note. I’d say it’s mild to medium, but I like spicy food. To satisfy those who are sensitive, I’d leave the pepper flakes out, taste the final soup and if you want a bit of a kick, add a dash of Tabasco. Or, serve with Tabasco for those who’d like a little kick they can add a dash to their soup (a little goes a long way). I hope this helps and you enjoy the recipe!
We made the soup and it was so delish! My husband, son and I really enjoyed the warm flavors! Great for a cold winter day! Thank you for sharing!
Hi Cheryl! Thank you for your note, rating and giving the recipe a go! So happy to y’all are enjoying this cozy stew.
This is one of my favorite stew recipes for winter! I have been making it for a few seasons now, and I love to double it and freeze some for future meals. There is a lot of depth to the flavor and it is a great hearty soup for a chilly winter night.
Please keep posting more recipes! I stumbled on your website looking for a veggie stew and I just finished cooking this recipe about 2 hours ago and it is delicious!
Delicious flavours and so hearty!
Will absolutely cook this again and again
Hiii Jane! Thank you for note, rating and kind words! So happy to hear you’re enjoying the stew, again and again!
This was DELICIOUS! I made this in my Instant Pot! I sautéed my onions in water then out everything in the pot and cooked on Manuel for 10 minutes and then quick released. It was perfect! I added a few slices of avocado on to as well. My entire family (16, 23 and hubby) LOVED it and said I can definitely make this again!
Hi Leesa! Thank you so much for coming back and leaving a comment and sharing your Instant Pot tips! Hooray! So happy y’all are loving this flavorful stew!
error in recipe, step 3 – should be ‘bring to a boil’ I think.
Good catch Tony! Thank you for your note!
I came across this recipe a little while ago because I was looking for something that incorporated lentils and chickpeas ( I have suddenly become obsessed with chickpeas 🤷♀️) . Anyway ,I’m not great at cooking , most times I order take away and I live a not so healthy lifestyle . I tried this recipe and thought “here we go again , I’m probably going to mess it up” since I’m not very confident when it comes to cooking . Once I made it I was actually pleasantly surprised. It was delicious , I ended up eating in the whole day . This is one of those recipes that you can add little things to it as well and just eat it forever. I’ve made it four times now and I have it for dinner and lunch at work , I’m actually in love with this recipe!
Hi Sandra! Thank you so much for coming back and leaving a note! Aren’t chickpeas SO good? I’m thrilled to hear you’re enjoying the recipe…. it’s SO versatile!
Delicious! Easy, cheap & quick to make. We all loved it. Thanks for the recipe.
SO happy to hear Josie! Thank you for coming back and leaving a note!
Hi Traci,
Thank you once again for a most excellent recipe! I made it yesterday, we enjoyed it last night, and now look forward to the even-better leftovers reheated this evening. Easy to follow instructions, good, helpful pictures, tastes great, and all the ingredients were on hand (using brown lentils, which were fine). I remain a huge fan.
Hi Greg! Thank you so much for your note and giving the recipe a go! So happy to hear you’re enjoying it, and thank you for your tip on the brown lentils! Hooray!
Delicious! I’m trying to find more vegetariam recipes so that I can slowly transition away from a meat heavy diet, and this recipe definitely did not make me miss meat. It’s got everything you need:).
I personally think I could use more cumin, but I just really love cumin so that’s just a personal preference.
Hello Flor! SO happy to receive your note and that your transitioning to more vegetarian recipes! So happy to hear you enjoyed this flavorful stew. Isn’t cumin fantastic?! I’m a big fan too :D
Followed the recipe exactly, apart from the coconut oil and milk to finish. It was absolutely delicious. Could I use your recipe on my website?
Hi Dawn! Thank you for your note… so happy to hear you enjoyed the recipe! If you wish to use the recipe on your site, you’ll need to use your own photographs and write the recipe in your own words with credit back to my blog for your adaptation. Thank you so much!
Hi I am would really like to try your recipe, it looks delicious! I’m just wondering if it would be okay to use regular green or brown (instead of French green) lentils and if so, if I would need to alter the recipe in any way.
Thanks!!!
Hi Kate! Thank you for your note and kind words! I think brown lentils would be a better fit for this recipe because they hold their shape well and take less time to cook than green lentils. I’d cook the stew with the brown lentils up to the 20 minute mark, then add the chickpeas to warm through and cook until the brown lentils are tender. Cook until desired lentil tenderness. I hope this helps and you enjoy the recipe!
Thanks so much! I look forward to making—-and even better, eating it!!!!
I made this tonight and it was delightful. The spices are wonderful. Couple of changes I made:
-left out the salt and used no/low salt tomatoes, garbanzo, and veggie stock. The other spices are so flavorful, you didn’t miss it.
-I had so,e baby potatoes I wanted to use, so I I quartered them and added. Added another great texture.
-finished off with Greek yogurt instead of coconut milk.
Loved it and will make this repeatedly.
Potatoes sound amazing in this August! Thank you for coming back, leaving a note and sharing your tips! So happy to read!
Made it yesterday and absolutely loved it. Right after I’d finished the late lunch, I unexpectedly got invited to some posh work-related party I absolutely had to go to. Lentils are not the food you eat when you’re supposed to go out, right, my stomach was so full, but I enjoyed the meal so much that I never regretted for one second. :) Not only did I survived the party, but I talked about it there (imagine sharing a lentil recipe over a glass of champagne), and today one of the ladies phoned me to thank me for the recipe – she’s already given it a try. So, thanks. I’ll be making this again very soon.
Haha! What a story, Vesna and thank you for coming back and leaving a note! So happy you enjoyed the stew and thank you SO much for sharing the recipe over a glass of champagne! I mean, it must be good, right?
Any suggestions on making this with uncooked chickpeas in an instant pot? I’m afraid if I cook the amount of time chickpeas tend to require, everything else will turn to mush, but fresh cooked chickpeas are delicious! Can’t wait to try this recipe, either way :)
Hi Naomi! I’ve never used an Instant Pot, so unfortunately I’m unable to suggest how to cook them in such a way. I’m sorry I can’t help here.
This was a great Sunday dinner dish for the vegetarian portion of our family, along with homemade flatbread and a salad with pumpkin maple vinaigrette. I used beluga lentils because that’s what I had on hand and cooked it for longer than specified so it was good and thick. Thanks for a wonderful recipe!
Hello Vivian! Thank you so much for your note. Happy to hear it was well received and with homemade flatbread…. yummmm!!!
This sounds amazing! I just have a few questions, are the lentils cooked or uncooked? If I was using canned lentils how would you accommodate the recipe? Less liquid?
Thank you!
Hi Bethany! Thank you for your note. I updated the recipe about the lentils. They are dry, and uncooked. If you want to use already cooked lentils, less liquid would be appropriate. Perhaps reducing it by two cups … (I’m guessing here). Add the lentils when you add the chickpeas and maybe reduce the cook time prior to adding the lentils and chickpeas by about 10 minutes. I hope this helps and you enjoy the recipe, Bethany!
I thought this dish was absolutely delicious and so did my husband and daughter. I love incorporating more vegetarian dishes in our weekly meal rotation with ingredients like lentils and chickpeas and this was perfect. I doubled the recipe so we would have leftovers. The only changes made was using grapeseed instead of coconut oil, adding less salt then called for since you can always adjust later, and topping with sour cream. Definitely squeeze lemon before serving, it really adds to the flavor.
Hi Diane! Thank you for coming back and leaving a note! So happy to read it. Sour cream on top sounds scrumptious and yes to a double batch!
I don’t normally post comments but I had to post one for this recipe. Just made it tonight and it was DELICIOUS! I didn’t have French lentils so I skipped that. Also didn’t have canned tomatoes so I used fresh roma tomatoes and added tomato paste. Thank you so much for sharing this amazing recipe.
Heyy HB! Thank you so much for your note… fabulous subs, BTW. So happy you enjoyed the recipe. It’s on my cooler days rotation… always!
This is delicious!I decided to make this as the weather turned cloudy and cold this weekend. Perfect dish for a cold afternoon. I used lime instead of lemon and poured this stew over an ancient grain mix from Costco. I found myself going back for more after my first bowl. Thanks for this wonderful recipe!
Made this dish on Thursday and just had it today (Easter Sunday) with a dollop of sour cream, fresh coriander and lemon juice plus a little couscous it was so tasty. Definitely a lot more flavourful making it a few days before. Will certainly be having this again. Thank you so much Traci
Sour cream, fresh coriander and lemon juice FTW! Thank you for your note, Sue. A little couscous is perfection!
Dear Traci, made it last Sunday, turned out absolutely beautiful and my friends loved it, too. I was very sceptical about the amount of cinnamon as it seemed too much for my taste but it complemented the dish greatly. Thank you!
Hi Ksenia! Isn’t the cinnamon surprising? I am so happy to read your note and that you gave it a go! Thank you!!
Traci! I love love love your recipes. It is so difficult to find nutritious and also tasty vegetarian dishes. Your recipes always have surprising and exciting flavor combinations, and wonderful textures. I made your black bean burger before and based on that recipe, I had high hopes for this soup. I have to admit, I was a little skeptical at first because of the simplicity of the recipe, but I was not disappointed! The flavors just made me melt! Thank you so much for sharing!
Hi Ande! Thank you for your note and kind words. I find spices to be a most important ingredient in cooking, so I’m always looking for new ways to enjoy them. I’m so happy you’re making from the blog! That burger…. we love it too!
i made this tonight and it was the perfect dinner on a snowy and chilly february evening. the spices were perfect and warming, the stew hearty, and my tummy happy. i served it over basmati rice topped with avocado slices (because i’m pretty sure i put avocado slices on everything ;) it would also be wonderful with roasted potato wedges or baked sweet potato. thanks for another delicious recipe, traci!
Hooray Kristin! So happy to hear you gave it a go and have a happy tummy! I love how you served it over basmati rice and avocado (I’m with you on the avocado!). I’m going to take your and Caroline’s (below) advice and whip up some sweet potato wedges with this saucy soup! SO happy you enjoyed it and for your note too! <3
Hi Traci,
Just wanted to let you know how much my family enjoyed this!! Made it for my mom’s birthday tonight. I served it over roasted sweet potato wedges- so good!! Your kabocha chili recipe is next on the list. Thanks so much!
I loved reading this, Caroline! You made it for your Mom’s birthday… thank you for allowing Vanilla And Bean to be a part of your celebration! I’m SO happy y’all enjoyed it and I am completely going to serve this with sweet potato wedges next time I make it! SO YUM! You know, I just roasted my last kabocha squash from the larder… I’ve stockpiled it in my freezer and I think I’ll be whippin up that chili again soon! I hope you enjoy it and thank you for your note!
Hello Traci. I’ve been following your blog for awhile now. Thanks for your yummy recipes. A question please – I’ve had a really hard time getting my husband to like legumes (it’s a texture thing for him) and I’m wondering if you think it might work to run a stick blender through this to break up the chickpeas a bit? Or would that totally ruin it and turn the lentils to mush? Thanks!
Hi Colleen! Thank you for your note and kind words :D Oh we must find a way to help your hubs enjoy legumes. For this recipe, you can easily use a stick blender to puree the ingredients. If you like, you can try transferring 1/2 the soup to a blender too, and then return it to the soup pot or just blend them all up for an ultra creamy soup! Here’s another soup, similar to this one, I blend half (for your reference): https://vanillaandbean.com/coconut-curried-french-lentil-soup/ I hope you and your husband enjoy the recipe, Colleen!
I’m not crazy about cinnamon in soups, however I really love chickpeas so I thought I would give this one a try. The cinnamon perfectly complemented the other spice in this delicious stew.. I’m on Whidbey Island as well and still loving the cold days and the bit of snow that we have had. I just finished with a nice steaming serving, however I had to go back for 1 more scoop because it was just so good….. Thank’s for sharing all of your wonderful recipes Traci~Cheers!< Denise
Yayyy! SO happy you gave it a go, Denise! Sometime a combination of certain ingredients are so surprising. I just love the cinnamon in this. Hooray for seconds and thank you for your kind words (can you believe… I just picked up some carrots from Prairie Bottom Farm?! )
Dear Traci, this looks so good! I love the combination of flavours and the pictures. Seems to be the perfect dish to provide protein for my vegetarian son who loves chickpeas as well. We just returned from a week of skiing in Bavaria- it was freezing, down to 4°F and it will be colder for the next days. Greetings! Christine
Hi Christine! Thank you for your note… I hope your son (and you too!) enjoy it. I think chickpeas are such a universal food… I’ve not met anyone who doesn’t looove them! Stay warm my dear!
We’ve had a few spring teasers lately here in the Northeast and I was just out fretting over my irises that were pushing up way too early as well. But they somehow know how to shut down when the long, cold days of winter return. My pussy willows are halfway opened and I love watching their progress in anticipation of the sun’s warmth. In lieu of that I can definitely cozy up to a bowl of this stew with such beautiful colors not unlike the sunsets I’ve been seeing lately. Stay warm, Traci!
Hi Jean… oh what a relief. So happy to hear about the irises… I’ve never let them go like this. The serviceberry’s too, they are ready to bust! So much anticipation! And the sunsets… I love your analogy <3