About the Recipe
This Moroccan-spiced stew is packed with chickpeas, lentils, tomatoes and delicious carrots. It's packed with flavor!
Ingredients
1 tbsp. coconut oil or olive oil
1 c. diced yellow onion
1 3/4 tsp. ground cinnamon
3/4 tsp. cumin
1 1/4 tsp. ground coriander
1/2 tsp. red peper flakes
1 1/2 tsp. sea salt
1 1/2 tsp. diced garlic
2 c. vegetable broth
2 c. water
28 oz. can crushed tomatoes
2 c. carrots sliced in think coins
1 c. dry uncooked lentils
1 can chickpeas (15 oz.)
1 lemon
Full fat coconut cream (the canned variety) or Greek yogurt for serving
Cilantro
Preparation
Step 1
In a large Dutch oven (or pot), add the coconut oil (or olive oil) and heat until shimmering. Add the onions and sauté for 10 minutes on medium-low. A little charring is okay.
Step 2
Stir in the cinnamon, cumin, coriander, red pepper flakes, and sea salt. Add the garlic. Stir until fragrant, about two minutes.
Step 3
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. If a thinner stew is desired add more vegetable broth 1/2 c. at a time. Remove from heat and squeeze 1/2 lemon over the stew. Stir. Taste for salt adjustment.
Step 4
ladle into soup bowls and 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.
This recipe pairs well with rice or couscous.