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.
- 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)
- In a large frypan or pot, sauté the onions until soft, then add the garlic and ginger and cook for another minute.
- Add the spices and combine with the onion mix,
- 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.
- Stir in the kale and chickpeas and simmer for a further 5 minutes.
- Add the lemon juice and coriander prior to serving.