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Moroccan Lentil and Chickpea Stew

November 16, 2009

I’m back after a hiatus and I have two vegetarian recipes to post that were both really good and filling.  First up is this Moroccan Lentil moroccan lentil and chickpea stewand Chickpea Stew, which is perfect for cooler weather and has a really rich, subtly spicy flavor.  It would be great served with a dollop of plain yogurt and brown rice.  This recipe is quick in prep time, because there’s only a few things to chop and measure.  The original recipe calls for simmering this for an hour, but I cut it down to 30-40 minutes, because I wanted a chunkier texture.  Take a look at 30 minutes and you make the call.  This recipe from Kalyn’s Kitchen serves 6-8.

Ingredients:

2 T olive oil

1 medium onion, diced

2 t grated fresh ginger

1 T minced fresh garlic

1 t ground turmeric

3/4 c celery, cut into small dice

1 t garam masala

1 1/2 t ground cardamom

1/2 t ground cayenne pepper

1 t ground cumin

6 c vegetable stock

1 1/2 c red lentils, rinsed

1 15 oz can chickpeas, drained and rinsed

1 14.5 oz can diced tomatoes, with their liquid

Cooked brown rice

Plain yogurt

Directions:

Heat olive oil in a large pot over medium heat.  Add onion, ginger, garlic and turmeric and saute for about 7 minutes, until onion is softened but not browned.  Add celery, garam masala, cardamom, cayenne and cumin and saute for another 4 minutes.  Turn heat up to high and add the vegetable stock, lentils, chickpeas and tomatoes in their juice.  When mixture is simmering, lower the heat to keep it at a very gentle simmer.  Cook with the lid on for 30-60 minutes, depending on how broken down you want the lentils to be.

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