Moroccan Lentil Chickpea Stew (Recipe Review)

Moroccan Lentil Chickpea Stew (Recipe Review)

 

This Moroccan Lentil Chickpea Stew from Vanilla and Bean is perfect for a cold winter night. Warming spices like red pepper flakes and cinnamon, it doesn’t get much cozier than this! I love that this recipe relies on pantry staples and is loaded with plant-based protein. You’ll love that it cooks in one pot and requires minimal chopping. 

 

Love one pot meals? Me too! Check out my favourite sheet pan and one pot dinner recipes here

 

Note: these recipe reviews are my way of sharing healthy recipes and meal ideas from other food bloggers and dietitians that I have tried myself and love!  Just as I recommend recipes to my 1:1 clients. You can consider this website your one stop shop to healthy weeknight meal inspo! The image(s) on this page are from my version. Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

 

How to make it: 

 

To make this recipe, you’ll start by sautéing the onion in coconut oil. Next, you’ll add the spices and garlic, stirring until fragrant. You’ll then add the remaining ingredients (except chickpeas) and simmer for ~25 minutes. The stew will thicken quite a bit while cooking. The last step is to add the chickpeas. I also added frozen butternut squash here for some added veggies and a delicious sweet flavour. Simmer the mixture for another 10 minutes, then serve!

 

What you’ll need: 

  • 1 tbsp coconut oil or olive oil
  • 1 cup yellow onion, diced
  • 1 3/4 tsp ground cinnamon
  • 3/4 tsp ground cumin 
  • 1 1/4 tsp ground coriander 
  • 1/2 tsp red pepper flakes (I added 3/4 tsp for added spice
  • 1 1/2 tsp Fine Sea Salt
  • 1 1/2 tsp minced garlic (about 3 cloves)
  • 2 cups vegetable broth
  • 2 cups water
  • 28oz can of crushed tomatoes
  • 2 cups sliced carrot
  • 1 cup dry lentils
  • 1 1/2 C canned chickpeas, drained 
  • 1 lemon
  • coconut milk (canned)  or whole milk yogurt for serving

 

Note: I suggest adding 1-2 cups frozen butternut squash for an added vegetable. Add this with the chickpeas in the last step. I also served my stew with a fresh multigrain baguette – yum! 

 

Makes 5-6 servings. 

Ready in 60 minutes

 

Want to make it? Click the link for the full recipe from Vanilla and Bean 👉 Moroccan Lentil Chickpea Stew

 


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About Brittany 

Brittany Raftis, Registered Dietitian Real Good Eats

 

Hi there! I am a registered dietitian and I  💚  food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!



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