Moroccan Harissa Lentil Stew with Chickpeas and Apricots
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 cup dried green lentils, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
- Add the harissa paste and cumin. Stir for 30 seconds until fragrant. Pour in the lentils, chickpeas, apricots, vegetable broth, and diced tomatoes. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the lentils are tender. Stir once or twice during cooking.
- Taste and adjust seasoning if needed. Ladle into bowls and top with cilantro. Serve with lemon wedges on the side.
Notes
Chop the apricots into small pieces so they distribute evenly and release their sweetness without overpowering any bite. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day as the spices settle.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot
Cuisine: Moroccan
Equipment: Large Pot