Name: Moroccan Chickpea Stew Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves, minced garlic; 2 carrots, diced; 4 1/2 cups vegetable broth; 1 15 ounces can fire-roasted diced tomatoes; 1 cup dry green or brown lentils; 1 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon coriander; 1/8 teaspoon ground allspice; 1/4 teaspoon cinnamon; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; 1 15 ounces can chickpeas, drained, rinsed; 2 tablespoons fresh lemon juice; 1 cup vegan cashew yogurt (optional); Lemon slices (optional); 1/4 cup peanuts, roughly chopped (optional); 1/4 cup fresh parsley leaves (optional)

This Moroccan stew is exceptionally delicious, loaded with chickpeas, lentils, tomatoes, and carrots. Not only do chickpeas fill you up, but they add protein to your vegan diet. In contrast, lentils contain rich amounts of potassium, folate, and fiber. Therefore, lentils are heart-healthy and great for managing blood pressure and cholesterol levels in your body. Furthermore, lentils also contain iron and vitamin B1, which help your heart maintain a steady beat.

Of course, no Moroccan stew is complete without a myriad of spices. We used a combination of cumin, coriander, allspice, cinnamon, smoked paprika, and cayenne pepper to give the stew added depth and give the broth its rich, deep reddish-brown color. Finish this Moroccan chickpea stew off with a dollop of cool vegan yogurt, crunchy peanuts, fresh parsley, and tart lemon slices for the most delicious results.

Equipment Needed

Dutch Oven

Serving Bowl

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Serves

6 persons

Ingredients

2 tablespoons olive oil
1 onion, diced
3 cloves, minced garlic
2 carrots, diced
4 1/2 cups vegetable broth
1 15 ounces can fire-roasted diced tomatoes
1 cup dry green or brown lentils
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 15 ounces can chickpeas, drained, rinsed
2 tablespoons fresh lemon juice
1 cup vegan cashew yogurt (optional)
Lemon slices (optional)
1/4 cup peanuts, roughly chopped (optional)
1/4 cup fresh parsley leaves (optional)

Instructions

To a Dutch oven, add oil. Set over medium-high heat.

Stir in the onion and cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.

Stir in carrots and cook for 5-6 minutes until softened.

Stir in vegetable broth, tomatoes, lentils, salt, cumin, coriander, ground allspice, cinnamon, smoked paprika, and cayenne pepper. Bring the chickpea stew to a boil, then decrease the heat to medium-low and cook for 25 minutes, periodically stirring until the lentils are tender.

Stir in the chickpeas and lemon juice and cook for 5 minutes.

If desired, divide the chickpea stew between 6 bowls and top with a dollop of vegan cashew yogurt, lemon slices, peanuts, and parsley.