Soup

Moroccan chickpea and lentil stew

Name: Moroccan chickpea and lentil stew
Cook time: 29 min
Total time: 29 min
Yield: 3 servings
Ingredients: 1 cup broccoli; 1 can chickpeas; 2 large carrots; 2 celery stalks; 0.5 cup lentils; 1 cup couscous; 3 servings cilantro; 0.125 tsp ground cinnamon; 2 tsp ground cumin; 0.5 tsp ground turmeric; 1 Tbs lemon juice; 2 tsp olive oil; 2 tsp paprika; 3 servings salt and pepper; 2 Tbs tomato paste; 1.5 cups water

dinnerlunchVeganVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-Free

Ingredients

broccoli1 cup
chickpeas1 can
carrots2 large
celery stalks2
lentils0.5 cup
couscous1 cup
cilantro3 servings
ground cinnamon0.125 tsp
ground cumin2 tsp
ground turmeric0.5 tsp
lemon juice1 Tbs
olive oil2 tsp
paprika2 tsp
salt and pepper3 servings
tomato paste2 Tbs
water1.5 cups

Instructions

1
Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
2
Add celery, carrot and broccoli to pan and saut for about 5 minutes.
3
Add in all seasonings and cook additional 1 minute.
4
Add water, tomato paste, chickpeas and lentils, bring to a boil.
5
Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.
6
Add cilantro and lemon juice to stew and serve over warm couscous.