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Moroccan-Inspired Chickpea Stew

Sarah Koontz
  • minutes
  • Serves 6

INGREDIENTS

2

Carrots, large

2

Celery, large

2 cups

Cherry tomatoes

2 15 ounce cans

Chickpeas

2 tsp

Coriander, ground

2 cloves

Garlic

2 cups

Greens

1

Onion, medium

1 cup

Red lentils

1

box Vegetable stock

1 15 ounce can

Tomato sauce

1 tsp

Black pepper, ground

2 tsp

Paprika, ground

1 tsp

Sea salt

1 tbsp

Tumeric, ground

1 tbsp

Cumin, ground

1 tbsp

Butter