A feel-good Moroccan spiced vegan lentil and chickpea stew is a quick dinner idea. This lentil stew is quick to make and ideal for when you're feeling poorly or need an immune-boosting recipe. An easy pantry recipe using a can of chickpeas and a can of green lentils, spices, veggie stock, tinned tomatoes and greens. I added kale and parsley but you could tweak this recipe to suit what you have in the fridge.
Inspired by Sahara Rose's book 'Eat, Feel, Fresh' my new plant-based Ayurvedic cookbook, I have adapted her original Moroccan soup recipe slightly to include what I had in my house at the time. Feel good flavours richly spiced and packed full of goodness. This stew is a great vegan-friendly recipe.

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves crushed
  • small piece of fresh ginger (peeled and chopped)
  • 1 tsp cumin, cinnamon, paprika
  • a sprinkle of salt and black pepper
  • a sprinkle of cayenne pepper (optional)
  • 2 tsp harissa (or chilli sauce - like chipotle)
  • 2-3 carrots diced
  • 500-750ml vegetable stock
  • 400g can chopped tomatoes
  • 400g can green lentils, drained (or 200g/1 cup of rinsed dried red split lentils)
  • 400g can of chickpeas, drained
  • 2 handfuls of chopped kale (removing any hard stalks)
  • 1 tbsp lemon juice
  • a handful of chopped coriander (or parsley if preferred)

Method

  1. In a large frypan or pot, sauté the onions until soft, then add the garlic and ginger and cook for another minute.
  2. Add the spices and combine with the onion mix,
  3. Add water, lentils, harissa, tomatoes ad salt and pepper and stir through until all combined. Bring to the boil then reduce to a simmer and cook covered for 30 minutes. Check every ten minutes to stop it sticking, add more water if it looks dry.
  4. Stir in the kale and chickpeas and simmer for a further 5 minutes.
  5. Add the lemon juice and coriander prior to serving.