Moroccan Chickpea Stew
Yield: 6 people
Equipment
- 4 quart sauce pan
Ingredients
- 2 tbsp coconut oil
- 2 tbsp coriander ground
- 1 tbsp turmeric ground
- 1 tsp cumin ground
- 2 tbsp harissa chili paste
- 1 tbsp fresh ginger diced
- 3 cloves garlic minced
- 1 medium onion diced
- 2 jalapeños diced
- 2 cups tomatoes diced
- 1.5 cups chickpeas cooked
- 3/4 cups red or yellow lentils
- 1 cup vegetable stock or water
- 1.5 T raw honey
- 1 T cilantro chopped
- 1 T parsley chopped
- salt and pepper tt
Instructions
- Bring a 4 quart sauce pan to medium heat. Add oil and spices, gently swirl until spices begin to sizzle and become aromatic, about 2 minutes. Add onions, peppers, ginger, garlic, and harissa. Gently sauté to keep mixture from burning. Lower heat and continue to cook vegetables until they begin to soften, stirring as needed.
- Next, fold in tomatoes, chickpeas and lentils. the mixture will begin to sizzle. Stir gently and add stock (water) and lentils. Cover and simmer for 30 minutes, or until lentils are tender and mixture has thickened. Add more stock/water to prevent scorching if needed. Remove from heat and season. Fold in remaining ingredients and serve immediately.
Notes
Nutritional Info
- serving size 307 g
- amount per serving in calories 441
- calories from fat 122
- % daily value*
- total fat 13.6g21%
- saturated fat 6.9g34%
- cholesterol 0mg0%
- sodium 232mg10%
- potassium 1067mg30%
- total carbohydrates 67.3g22%
- dietary fiber 16.7g67%
- sugars 21.2g
- protein 16.4g
- vitamin a 29% • vitamin c 73%
- calcium 12% • iron 37%
- * based on a 2000 calorie diet