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Moroccan chickpea and lentil stew
Easy cook - Laka kuharica
29 minutes
4 servings
BeginnerTasty, flavorful stew ideal for UN dieters and vegetarians.
Total Steps
6
Ingredients
18
Tools Needed
2
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Easy Cook-Laka kuharicaIngredients
- 2 teaspoons olive oil
- 2 stalks celery, chopped
- 1/3 cup celery root, chopped(optional)
- 2 large carrots, chopped
- 1 cup broccoli
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoons ground turmeric
- Salt and pepper(optional)
- 1 tablespoons Vegeta natur(optional)
- 1/8 teaspoons ground cinnamon
- 1 1/2 cups water
- 2-3 tablespoons tomato paste
- 1 can chickpeas, rinsed and drained
- 1/2 cup cooked lentils
- Fresh cilantro(optional)
- 1 tablespoons lemon juice
- 1 cup couscous
Instructions
1
Step 1
3 minutes
Heat olive oil in a large saucepan over medium-high heat, add onion and cook for about 3 minutes.
2
Step 2
5 minutes
Add celery, carrot and broccoli to the pan and sauté for about 5 minutes.
3
Step 3
1 minute
Add in all seasonings (cumin, paprika, turmeric, salt and pepper/Vegeta natur, cinnamon) and cook for an additional 1 minute.
4
Step 4
20 minutes
Add water, tomato paste, chickpeas and lentils to the pan. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes.
5
Step 5
Meanwhile, cook couscous in a separate pan according to package directions.
6
Step 6
Add cilantro and lemon juice to the stew and serve over warm couscous.
Tools & Equipment
large saucepan
pan