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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.
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)

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