Dairy free

Vegetarian

Vegan

Moroccan chickpea and lentil stew

Name: Moroccan chickpea and lentil stew
Total time: 30 min
Yield: 3 servings
Ingredients: 88 g broccoli; 1 can canned garbanzo beans; 2 large carrots; 2 celery ribs; 99 g cooked pd lentils; 173 ml couscous; 3 servings cilantro; 0.12 tsps ground cinnamon; 2 tsps cumin; 0.5 tsps turmeric; 1 Tbs lemon juice; 2 tsps olive oil; 2 tsps paprika; 3 servings salt and pepper; 2 Tbs tomato paste; 354.88 ml water

Moroccan chickpea and lentil stew, a flavorful vegan dish, can be made in roughly 30 minutes. It is a great option for Autumn, providing a good source of protein and fiber. It is liked by foodies and cooks, and it offers a variety of vitamins and minerals.

Ingredients

broccoli

88 g

canned garbanzo beans

1 can

carrots

2 large

celery ribs

cooked pd lentils

99 g

couscous

173 ml

cilantro

3 servings

ground cinnamon

0.12 tsps

cumin

2 tsps

turmeric

0.5 tsps

lemon juice

1 Tbs

olive oil

2 tsps

paprika

2 tsps

salt and pepper

3 servings

tomato paste

2 Tbs

water

354.88 ml

Method

Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
Add celery, carrot and broccoli to pan and saut for about 5 minutes.
Add in all seasonings and cook additional 1 minute.
Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.
Add cilantro and lemon juice to stew and serve over warm couscous.

Nutrition:

465 kcal

Carbs

82 g

Fat

7 g

Protein

20 g

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