Moroccan Lentil & Chickpea Stew
My Favorite is Moroccan Lentil & Chickpea Stew and Always takes me on a flavorful journey through the heart of Morocco, even if I’m cooking in my own kitchen. When I first stumbled upon this recipe for Moroccan Lentil & Chickpea Stew, I was captivated by the promise of its warm, spiced aroma. The combination of cumin, cinnamon, and turmeric not only creates a symphony of flavors but also transforms the simple ingredients into a comforting, hearty meal. As the stew simmers, the scent of spices fills the air, reminding me of the vibrant markets and bustling streets of Morocco.
A Symphony of Flavors
Moroccan Lentil & Chickpea Stew is not just a recipe; it’s an experience. The process begins with sautéing onions, garlic, celery, and carrots in olive oil, which creates a savory base. Adding spices like smoked paprika and red pepper flakes, along with a splash of rose harissa, brings a delightful kick to the stew. I love watching the tomatoes break down and release their juices, mingling with the lentils and chickpeas to form a rich, flavorful stew. Each ingredient plays a crucial role in building the stew’s depth of flavor, making every bite a taste of Moroccan tradition.
Creamy Tahini Perfection
In the final steps of making Moroccan Lentil & Chickpea Stew, I prepare a creamy tahini dressing to drizzle on top. This simple yet luxurious touch enhances the stew’s rich, spicy flavors with a subtle nuttiness and a tangy hint from the lemon juice. The finishing touch of fresh cilantro and a sprinkle of chili flakes adds a pop of color and extra flavor, making the dish both visually appealing and delicious. As I ladle the stew into bowls, I’m always excited to share it with family and friends, knowing it will be a hit.
A Cozy Staple
Moroccan Lentil & Chickpea Stew is perfect for cozy dinners or meal prepping for the week. Its hearty, nutritious nature makes it a staple in my kitchen, and I always find joy in seeing others enjoy it as much as I do. Whether served with crusty bread or over fluffy couscous, this stew never fails to bring warmth and satisfaction. It’s a reminder of the magic that happens when simple ingredients come together to create something truly special.
Table of Contents
Chef;’s Notes- Moroccan Lentil & Chickpea Stew
- Roasting Tomatoes: For a deeper, richer flavor, consider roasting the tomatoes before adding them to the stew. This will bring out their natural sweetness and add complexity to the stew.
- Adjusting Spice Levels: The amount of red pepper flakes can be adjusted based on your heat preference. Start with a small amount and taste as you go to ensure the stew isn’t too spicy.
- Texture Tips: If you prefer a thicker stew, you can use an immersion blender to partially blend the stew, leaving some chunks for texture. Alternatively, mash some of the lentils with the back of a spoon.
- Serving Suggestions: This stew pairs beautifully with warm, crusty bread or fluffy couscous. For a complete meal, consider serving it alongside a simple green salad.
- Storage and Reheating: The stew stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat thoroughly before serving. If the stew thickens too much upon reheating, simply stir in a bit of vegetable broth to reach your desired consistency.
Moroccan Lentil & Chickpea Stew
Dive into the rich, aromatic world of Moroccan cuisine with this delightful Lentil & Chickpea Stew! Bursting with spices, hearty vegetables, and wholesome pulses, this dish is not only nutritious but also irresistibly delicious. Perfect for a cozy dinner, this stew will become a staple in your kitchen. Inspired by the vibrant flavors of Morocco, it’s a must-try for any food lover!
4
bowls15
minutes27
minutes350
kcal42
minutesKeep the screen of your device on
Ingredients
For the Stew
1 large yellow onion, roughly chopped
2 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
2 stalks celery, finely diced
2 medium carrots, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
5 medium tomatoes, roughly chopped
4 cups vegetable broth
1 cup red lentils, rinsed
2 tablespoons rose harissa or 1 tablespoon regular harissa
1 can (15 oz) chickpeas, drained and rinsed
3 handfuls fresh cilantro, roughly chopped
1 teaspoon sea salt
For the Tahini Dressing
1 Juice of lemon
1 tablespoon tahini
3-4 tablespoons water
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Toppings
Fresh cilantro leaves
Directions
- Add Aromatics: Stir in the garlic slices, diced celery, and carrots. Cook for another 2-3 minutes until the vegetables begin to soften.
- Incorporate Spices: Sprinkle in the ground cumin, cinnamon, turmeric, smoked paprika, and red pepper flakes (if using). Stir well to coat the vegetables with the spices.
- Add Tomatoes: Toss in the chopped tomatoes and cook until they start to break down and release their juices. Pour in the vegetable broth and add the rinsed red lentils and harissa. Bring to a simmer and cover the pan. Cook for 10 minutes.
- Finish Cooking: Remove the lid and continue to simmer for an additional 10 minutes until the lentils are tender. In a small mixing bowl or mini chopper, combine lemon juice, tahini, water, sea salt, and black pepper. Blend until smooth and creamy.
- Serve: Ladle the stew into bowls and drizzle with tahini dressing. Garnish with fresh cilantro leaves and a sprinkle of chili flakes if desired.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 900mg
- Carbohydrates: 45g
- Fiber: 12g
- Sugar: 8g
- Protein: 12g
- Vitamin A: 120IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 25mg
FAQs- Moroccan Lentil & Chickpea Stew
Can I make this stew in advance?
Yes, this stew can be made ahead of time. In fact, the flavors often improve as it sits. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
What can I use instead of rose harissa?
If you don’t have rose harissa, you can use regular harissa or even sriracha for a different type of heat. Adjust the quantity to your taste preference.
Can I substitute the red lentils with another type of lentil?
Red lentils cook quickly and break down, creating a thicker stew. If using another type of lentil, such as green or brown, they will hold their shape more and may require a longer cooking time. Adjust cooking time accordingly.
Is there a substitute for tahini in the dressing?
If you don’t have tahini, you can use almond butter or sunflower seed butter as an alternative. The flavor will be slightly different, but the creamy texture will be similar.
How can I make this stew spicier?
To increase the heat, add more red pepper flakes or a bit of cayenne pepper. You can also stir in a bit of hot sauce just before serving for an extra kick. Adjust the spice level gradually to avoid overwhelming the other flavors.
