Moroccan Chickpea and Lentil Stew
Posted Thursday, September 15, 2011 at 2:57 AM

Hi all,
I get the VegNews Recipe Club newsletter and got one today that has a recipe that is very PCRM friendly. The only fat in it is some olive oil for sauteing, but that can easily be omitted.


Moroccan Chickpea and Lentil Stew

Serves 4

What You Need:

2 tablespoons olive oil (for sauteing, so can be omitted)
1 yellow onion, chopped
2 garlic cloves, chopped
1 16-ounce can crushed tomatoes
3/4 cup dried lentils
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
6 cups water
1 16-ounce can chickpeas, drained & rinsed
1 teaspoon harissa, or to taste (optional)
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley

What You Do:

1. In a large saucepan over medium heat, heat olive oil. Add onion and garlic, then cover and cook until softened, about 5 minutes. Stir in tomatoes, lentils, turmeric, ginger, cumin, salt, pepper, and cardamom. Add the water, cover, and cook until the lentils are tender, about 45 minutes.

2. Add the chickpeas and cook uncovered for 10 minutes. Stir in the harissa, if using, and cook a minute longer. Stir in the lemon juice. Sprinkle with parsley and serve.

I haven't tried it but it looks great!

Djuna