Moroccan Lentil Chickpea Stew Recipe

Moroccan chickpea stew in a bowl garnished with pita and cilantro.

Moroccan Lentil Chickpea Stew Recipe

[ watch recipe VIDEO below ] 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

Course Dinner, Lunch

Cuisine Mediterranean, Moroccan

Diet Vegan, Vegetarian

Keyword Chickpea Stew, Moroccan Chickpea Stew, Moroccan Stew

Total Time 45

Servings - 6 Servings

Calories 341kcal

Author Traci York

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)
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 love this stew served with homemade Sourdough Pita Bread, Naan or Flatbread.

Nutrition