Lately I’ve been interested in learning about and cooking ethnic inspired foods. I’ve tried Mediterranean style food and a few Indian inspired foods and I really enjoy the flavors of those types of foods. The combination of the spices is fantastic. My boyfriend also enjoys these types of foods. I started browsing some Moroccan inspired recipes and decided to give one of them a try. You can see the original recipe here. I had all of the ingredients on hand so why not? The spices required included cinnamon, nutmeg, turmeric and hot pepper sauce. What a great combination. Of course, I am love with the flavor of curry so I decided to add curry powder to this recipe. The result was a fabulous, thick vegetarian (well, almost vegetarian – I only had chicken stock on hand so it does have a meat product in it but it doesn’t have actual meat in it) stew that tasted absolutely wonderful. You can’t go wrong with this flavor packed, nutritious meal. I hope you enjoy this recipe!
Moroccan Chickpea and Lentil Stew
- 1 15 oz can of chickpeas, drained and rinsed
- 1 15 1/2 oz can of lentils, drained
- 1 14.5 oz can of diced tomatoes, drained
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp curry powder
- 1/4 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp siracha hot sauce
- 1 C chicken broth
- 1/4 C fresh parsley
- 1/4 C fresh cilantro
- 1 tsp fresh lemon juice
- 2 tbsp flour
- 3 tbsp butter
- salt and pepper to taste
- In a large pot, melt the butter over medium heat. Add the onion and garlic and saute until tender.
- Add the flour, cinnamon, curry, turmeric, ginger and hot pepper sauce and mix well.
- Add the chick peas, lentils, diced tomatoes and chicken broth. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Stir in the parsley, cilantro and lemon juice.
- Add salt and pepper to taste.
- Serve over rice and top with feta cheese, if desired.