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Moroccan Chickpea and Lentil Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 cups vegetable broth
  • 1 cup dried brown lentils
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups frozen diced carrots
  • 1 cup frozen chopped bell peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the vegetable broth, dried lentils, drained chickpeas, diced tomatoes, frozen carrots, and frozen bell peppers to the slow cooker.
  • Stir in the cumin, coriander, cinnamon, turmeric, salt, and black pepper until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are soft and the stew has thickened.
  • Stir once halfway through if possible, then serve once the cooking time is complete.

Notes

Rinse the lentils under cold water before adding them to remove any dust and keep the broth clear. If the stew thickens too much on the second day, stir in a splash of broth when reheating. The frozen peppers soften nicely during cooking and do not need thawing first.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker