Moroccan chickpea and lentil stew
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
1 cup
canned garbanzo beans
1 can
carrots
2 large
celery ribs
2
cooked pd lentils
0.5 cup
couscous
1 cup
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
1.5 cups
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:
Carbs
82 g
Fat
7 g
Protein
20 g
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