vegetarian, vegan + GF
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!
– In a large Dutch oven, add the coconut oil and heat. Add the onions and saute on medium-low.
– Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant.
– Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil. Add the chickpeas. Remove from heat and squeeze a lemon. Stir.
– Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro. Enjoy!