Go Back
Moroccan Chickpea Lentil Stew with Apricots and Harissa
Print Recipe Pin Recipe
Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons harissa paste
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
  • Stir in the garlic and cook for 1 minute until fragrant. Add the cumin and cinnamon and stir for 30 seconds.
  • Add the lentils, chickpeas, diced tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then lower the heat to a simmer.
  • Stir in the harissa paste and chopped apricots. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender.
  • Taste and adjust salt if needed. Remove from heat and let the stew sit for 5 minutes. Serve topped with fresh cilantro and lemon wedges on the side.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Use mild harissa if you prefer less heat, or add a pinch more cinnamon to highlight the apricots. Leftovers keep well in the fridge for three days and taste even better the next day as the flavors settle.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Can opener