Slow-Cooked Moroccan Lentil Stew with Chickpeas and Apricots
Equipment
- Slow Cooker
- Skillet
- Knife
- Cutting Board
Ingredients
- 1 cup dried green lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the onion softens.
- Transfer the cooked vegetables to a slow cooker. Add the lentils, chickpeas, apricots, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, turmeric, salt, and pepper.
- Stir everything together, then cover and cook on low for 6 to 7 hours until the lentils are tender.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped parsley. Serve with lemon wedges on the side.
Notes
Chop the apricots into small pieces so they soften evenly and distribute the sweetness through each bite. If the stew thickens too much overnight, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the spices settle.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker, Skillet, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Slow Cooker, Skillet, Knife, Cutting Board