Moroccan Chickpea Lentil Stew Recipes

MOROCCAN CHICKPEA AND LENTIL STEW

Steps:

• Heat the olive oil over medium heat. Add the onion and cook until tender and translucent, about 10 minutes. Add the garlic and cook for about 30 seconds or fragrant.
• Add the flour and spices (cinnamon, curry powder, ginger and turmeric) and cook for 30 seconds to get the flavors going in the spices.
• Add the vegetable broth, chickpeas, lentils and diced tomatoes. Bring to a boil and then reduce to a simmer and simmer 20-25 minutes or until the lentils are tender.
• Stir in the spinach and lemon juice and stir until the spinach is wilted.
• Add salt and pepper to taste.
• Serve in bowls and garnish with Fresh Cilantro and Parsley

MOROCCAN LENTIL CHICKPEA STEW RECIPE

Steps:

• 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.

MOROCCAN CHICKPEA LENTIL STEW

Steps:

• Preheat soup pot or dutch oven over medium heat. Add oil.
• Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
• Stir in sweet potatoes and cook for 5-6 minutes.
• Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
• Add chickpeas and cook for an additional 5 minutes.
• Serve with a drizzle of plain yogurt and fresh herbs.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

MOROCCAN LENTIL SOUP WITH CHICKPEAS

Steps:

• In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften. Add the carrots, and sauté for 5 minutes more.
• Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
• Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Add the chickpeas and cilantro and cook for another 10 minutes.
• Remove the pot from heat, and add in the lemon juice.
• Serve over rice. Add additional chopped red onion, coconut cream, or cilantro to garnish.

MOROCCAN LENTIL STEW

Steps:

• Stir hot water and tomato bouillon together in a bowl until dissolved.
• Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
• Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
• Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

MOROCCAN CHICKPEA STEW

Steps:

• Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
• Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

EASY MOROCCAN CHICKPEA STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.