Moroccan chickpea and lentil stew

Moroccan chickpea and lentil stew

Moroccan chickpea and lentil stew

30 minutes

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Details
  • Servings:   3
  • Calories:   466
  • Protein:   21g
  •  
  • Fiber:   16g
  • Sugar:   6g
  • Carb Total:   67g
  •  
  • Saturated:   1g
  • Fat Total:   8g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup broccoli
  • 1 can chickpeas, rinsed and drained
  • 2 large carrots, chopped
  • 2 celery stalks, chopped ili 1/3 cup chopped celery root
  • ½ cup cooked lentils
  • 1 cup couscous
  • Fresh cilantro, optional
  • ⅛ tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 Tbs lemon juice
  • 2 tsp olive oil
  • 2 tsp paprika
  • Salt and pepper
  • 2-3 Tbs tomato paste
  • 1 ½ cups water
Instructions

Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.

Add celery, carrot and broccoli to pan and saut for about 5 minutes.

Add in all seasonings and cook additional 1 minute.

Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.

Add cilantro and lemon juice to stew and serve over warm couscous.

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