MOROCCAN LENTIL CHICKPEA STEW RECIPE
Simple ingredients and texture rich with mouth-watering flavors; Moroccan Lentil Chickpea Stew comes together in about 45 minutes. With a dollop of coconut cream, a sprinkle of cilantro and flatbread, dinner is ready! Freezer friendly. vegan or vegetarian + gluten free
Provided by Traci York | Vanilla And Bean
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
- Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
- Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro.
Nutrition Facts : Calories 341 kcal, Carbohydrate 60 g, Protein 18 g, Fat 5 g, SaturatedFat 3 g, Sodium 1335 mg, Fiber 21 g, Sugar 15 g, ServingSize 1 serving
MOROCCAN CHICKPEA AND LENTIL STEW
A hearty and flavorful healthy vegan soup that's so easy to make!
Provided by Julie Murkerson
Time 45m
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat. Add the onion and cook until tender and translucent, about 10 minutes. Add the garlic and cook for about 30 seconds or fragrant.
- Add the flour and spices (cinnamon, curry powder, ginger and turmeric) and cook for 30 seconds to get the flavors going in the spices.
- Add the vegetable broth, chickpeas, lentils and diced tomatoes. Bring to a boil and then reduce to a simmer and simmer 20-25 minutes or until the lentils are tender.
- Stir in the spinach and lemon juice and stir until the spinach is wilted.
- Add salt and pepper to taste.
- Serve in bowls and garnish with Fresh Cilantro and Parsley
Nutrition Facts : Calories 115 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 445 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
MOROCCAN LENTIL STEW
This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 19
Steps:
- Stir hot water and tomato bouillon together in a bowl until dissolved.
- Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
- Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
- Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g
More about "moroccan chickpea lentil stew recipes"
MOROCCAN HARIRA SOUP RECIPE (VEGETARIAN & GF)| THE …
From themediterraneandish.com
4.9/5 (137)Category DinnerCuisine MoroccanCalories 304 per serving
- In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN …
From ambitiouskitchen.com
4.8/5 (108)Calories 431 per servingTotal Time 45 mins
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.
ONE-POT MOROCCAN CHICKEN, CHICKPEA & LENTIL STEW
From cookingwithanadi.com
MOROCCAN CHICKPEA STEW - LAZY CAT KITCHEN
From lazycatkitchen.com
AUTHENTIC MOROCCAN LENTIL SOUP | VEGAN RECIPE - MY …
From mymoorishplate.com
MOROCCAN CHICKPEA STEW – A COUPLE COOKS
From acouplecooks.com
QUICK AND EASY MOROCCAN CHICKPEA STEW: 30-MINUTE …
From theplantbasedschool.com
HARISSA, CHICKPEA AND LENTIL STEW RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN LENTIL SOUP WITH CHICKPEAS RECIPE - THE …
From theherbeevore.com
MOROCCAN CHICKPEA STEW RECIPE - TASTING TABLE
From tastingtable.com
CHICKPEA TAGINE - WHOLEHEARTED EATS
From wholeheartedeats.com
MOROCCAN STEW (VEGAN) (SLOW COOKER OPTION) - THE …
From thecheekychickpea.com
MOROCCAN CHICKPEA STEW (VEGAN HARIRA) - BEAN RECIPES
From beanrecipes.com
MOROCCAN CHICKPEA STEW {SLOW COOKER RECIPE}
From simplyquinoa.com
SMOKY CHICKPEA AND LENTIL STEW - VEGAN COCOTTE
From vegancocotte.com
MOROCCAN LENTIL STEW - COOKING MADE HEALTHY
From cookingmadehealthy.com
25 VEGAN SOUP RECIPES - MSN
From msn.com
HARISSA VEGETARIAN MOROCCAN LENTIL STEW RECIPE
From thebeanbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love