Moroccan chickpea and lentil stew

Name: Moroccan chickpea and lentil stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup Broccoli (1 cup broccoli); 1 can Chickpeas (1 can chickpeas, rinsed and drained); 2 pieces Carrot (2 large carrots, chopped); 2 cup Celery (2 celery stalks, chopped ili 1/3 cup chopped celery root); ½ cup Lentil (½ cup cooked lentils); 1 cup Couscous (1 cup couscous); 0 pieces Coriander (Fresh cilantro, optional) — optional; 0.13 tsp Cinnamon (⅛ tsp ground cinnamon); 2 tsp Cumin Powder (2 tsp ground cumin); ½ tsp Ground Turmeric (½ tsp ground turmeric); 1 tbsp Lemon Juice (1 Tbs lemon juice); 2 tsp Olive Oil (2 tsp olive oil); 2 tsp Paprika (2 tsp paprika); 0 pieces Salt and Pepper (Salt and pepper); 2 tbsp Tomato Concentrate (2-3 Tbs tomato paste); 1 ½ cup Water (1 ½ cups water)

45 minIndian

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
2Add celery, carrot and broccoli to pan and saut for about 5 minutes.
3Add in all seasonings and cook additional 1 minute.
4Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.
5Add cilantro and lemon juice to stew and serve over warm couscous.