Moroccan chickpea and lentil stew
The recipe Moroccan chickpean and lentil stew can be made in roughly 30 minutes. This dairy free,
Moroccan Stuffed Portobello Mushrooms
Ingredients
- 6 large portobellos, stems removed
- ¼ cup dry freekah or bulgur
- ¼ cup dry quinoa
- 1¼ cups low-sodium chicken broth
- 1 dried bay leaf
- ¼ cup dried currants
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 1½ cups diced onions
- 2 boneless, skinless chicken breasts, cut into ½-inch pieces (about 1 pound)
- 2 cups shredded carrots
- 2 teaspoons minced fresh garlic
- 2 teaspoons curry powder
- 1½ teaspoons ground cumin
- ½ teaspoon sweet paprika
- 1½ cups canned chickpeas, drained
- ½ cup sliced kalamata olives
- ½ cup chopped fresh parsley
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