Lentil, Chickpea Vegetable Stew

Moroccan Style of Lentil Vegetable Stew!

I enjoy beans and I like having it as an alternative protein.  I am always looking for different ways to cook the bean.  This is something I tried and enjoyed.

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Yields: 5 servings

INGREDIENTS

 

1 cup chickpeas

1 cup lentils

1 yellow onion, diced

5 cloves garlic, minced

2 big tomatoes, diced

4 stalks celery, diced

1 red capsicum, cut in cubes

2 tbsp olive oil

5 – 6 cups water

Salt to taste

 

Dried Herbs:

2 bay leaves

1/2 tsp ground cumin

1 tsp turmeric

1 tsp cinnamon

¼ tsp cayenne pepper

 

METHOD:

  1. Soak chickpeas one night before.  Drain and steam for 50 minutes.
  2. Soak lentil for one hour and drain.
  3. In a pot, heat olive oil over medium heat and saute both garlic and onion until softened.
  4. Add in celery, stir for 1 minute.  Then add in all the dried herbs (except bay leaves) and stir for about 1 minute. Add water enough to cover.
  5. Add in diced tomatoes and bay leaves, then lentil and capsicum.
  6. Turn to high heat and place a lid on the pot and let it boil.  Turn down the heat to low and simmer for around 30 minutes until the lentil is cooked and soft.
  7. After 30 minutes, add chickpeas and salt to taste.
  8. Serve hot.

Bake With Paws

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