Moroccan chickpea, lentil and spinach stew (V)
From Cookipedia
| Moroccan chickpea, lentil and spinach stew (V) | |
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| Moroccan chickpea, lentil and spinach stew, with added cream | |
| Servings: | Serves 4 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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Another vegetarian offering for our Gent night
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons olive oil
- Grind of fresh black pepper
- 1 onion, peeled and finely chopped
- 4 Cloves of garlic, peeled and crushed
- 2 cm fresh ginger, peeled and finely chopped or grated
- 1 medium carrot, peeled and diced
- ½ teaspoon ground turmeric
- ½ teaspoon chili flakes
- 2 teaspoons freshly ground cumin seeds
- 2 teaspoons freshly ground coriander
- 2.5 cm (1") piece of cinnamon stick
- 400g can of plum tomatoes, chopped
- 800 ml vegetable stock
- 150 g dried red lentils
- 150 g dried puy or green lentils
- 420 g can chickpeas, rinsed and drained
- 200 g fresh baby spinach leaves
garnish
Method
- Add the oil and a good grind of pepper to a large saucepan, heat and fry the onions until they begin to brown, about 4 minutes
- Add the garlic and ginger and stir-fry for a few more minutes
- Add the carrot and spices and mix well and cook for 2 minutes to coat the vegetables
- Add the tomatoes, stock and the lentils, cover, bring to the boil, reduce and simmer for 30 minutes or until the lentils have softened
- Add the chickpeas and heat for another 5 minutes
- Just before serving, take off the heat, remove the cinnamon stick, stir in the spinach leaves and serve immediately
Serving suggestions
Serve with home-made pitta breads and garnish with coriander