Moroccan Chickpea Lentil Stew |
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lentils
| ½ | cup | dry red lentils |
In a pot of boiling water, cook dry red lentils until soft.
stew
| 1 | large | onion, roughly chopped | ||
| 1 | tablespoon | olive oil | ||
| 5 | cloves | garlic, finely diced | ||
| 2 | stalks | celery, finely chopped | ||
| 2 | carrots, chopped into small dice | |||
| 2 | teaspoons | smoked paprika | ||
| 2 | teaspoons | cumin seeds | ||
| 1 | teaspoon | ground cinnamon | ||
| ½ | teaspoon | ground turmeric | ||
| ½ | teaspoon | chilli flakes, more depending on heat preference | ||
| 5 | large | fresh tomatoes, finely chopped | ||
| 4 | cups | vegetable stock | ||
| 2 | tablespoons | harissa paste | ||
| 1 | can | chickpeas | ||
| ½ | cup | cilantro, chopped |
In a large pan over medium-high heat, sauté onion in olive oil until soft and translucent (15m).
Add to cook garlic, celery, and carrots for 5m. Season with a pinch of salt.
Add to cook cumin seeds, ground cinnamon, ground turmeric, smoked paprika, chilli flakes for 2m. Stir well.
Add to cook fresh tomatoes until softened (3m).
Add to simmer vegetable stock, red lentils, and harissa paste for 10m, covered. Remove the lid to simmer for another 10m.
Stir in chickpeas and cilantro. Taste and adjust with salt and harissa paste.
dressing
| 1 | lemon, juiced | |||
| 2 | tablespoon | tahini | ||
| 3 | tablespoon | warm water | ||
| ½ | teaspoon | salt |
In a blender or using a stick blender, process everything until creamy. The consistency should be slightly thick. Add more tahini for more thickness.
serve
| 2 | flatbreads |
In two bowls, add a portion of stew in each. Garnish with dressing. Serve with flatbreads or steamed grain.