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Moroccan Lentil Chickpea Stew

Traci York | Vanilla And Bean
  • 45 minutes
  • Serves 5

INGREDIENTS

1 tbsp

Coconut Oil

1 cup

Yellow Onion (medium dice)

1 3/4 tsp

Cinnamon (ground)

3/4 tsp

Cumin (ground)

1 1/4 tsp

Corriander (ground)

1/2 tsp

Red Pepper Flakes (bump it up to 3/4 tsp for extra heat)

1 1/2 tsp

Fine Sea Salt

1 1/2 tsp

Garlic Cloves (microplaned (about 3 medium cloves))

2 cups

Vegetable Broth (+ more for a soupier stew)

2 cups

Water

1

, 28 oz (800g) Can of Crushed Tomatoes

2 cups

Carrots (Sliced in thin coins)

1 cup

French Lentils

1 1/2 cups

Cooked Chickpeas (drained (one 15oz can))

1

Lemon

Full Fat Coconut Milk (the canned variety) or Whole Milk Yogurt for Serving