One-Pot Moroccan Chickpea Stew Recipe
Make this one-pot Moroccan chickpea stew recipe with fresh veggies, lentils, and chickpeas in a warm broth for a filling vegetarian comfort food!
Servings: 6 servings
Calories: 243kcal
Cost: $5.00
Equipment
- 1 knife
Ingredients
Main Ingredients
- 1 Tablespoon light olive oil (or butter or avocado oil)
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 large celery, chopped
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (15 ounce) can tomato sauce
- 32 ounces (4 cups) vegetable stock, divided
- 1 cup red lentils
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1 Tablespoon ground turmeric
- 1 Tablespoon ground cumin
- 2 teaspoons ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups cherry tomatoes, quartered
- 2 cups greens (spinach or chard), roughly chopped
Instructions
- In a large soup pot over medium heat, pour in the oil. Add the onion, carrots, celery, and garlic and sauté until softened or about 5 minutes.1 Tablespoon light olive oil (or butter or avocado oil), 1 medium onion, diced, 2 large carrots, peeled and sliced, 2 large celery, chopped, 2 teaspoons minced garlic (about 2 cloves)
- Stir in the tomato sauce, 2 cups broth and lentils. Simmer with the lid on until lentils are soft and begin to thicken the broth, about 20 minutes. Most of the liquid will be absorbed and the mixture will be thick.1 (15 ounce) can tomato sauce, 32 ounces (4 cups) vegetable stock, divided, 1 cup red lentils
- Add in the remaining 2 cups broth, chickpeas and Moroccan spices (turmeric, cumin, paprika, coriander, salt, black pepper). Stir until combined and simmer an additional 15 minutes.2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed, 1 Tablespoon ground turmeric, 1 Tablespoon ground cumin, 2 teaspoons ground paprika, 2 teaspoons ground coriander, 1 teaspoon salt, 1 teaspoon ground black pepper
- Turn off the heat and add in the cherry tomatoes and chopped greens. Stir until combined and let the stew sit for 15 minutes before serving. Add additional salt and pepper, if desired.2 cups cherry tomatoes, quartered, 2 cups greens (spinach or chard), roughly chopped
- Store leftovers in an airtight container in the fridge for up to 4 days.
Video
Notes
Prep Tips - This recipe is easily adaptable to the ingredients you have in your pantry. Feel free to substitute chicken stock for vegetable, frozen spinach for fresh, or a can of diced tomatoes for the cherry tomatoes. As well as adjusting the spices to your desired taste.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 38.1g | Protein: 11.6g | Fat: 4.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 7.6mg | Sodium: 469.4mg | Potassium: 0mg | Fiber: 13.2g | Sugar: 7.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
