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Moroccan Chickpea Stew

Moroccan Chickpea Stew with Lentils and Carrots

This Moroccan Chickpea Stew is perfect for the quickly approaching fall season! It is simple to make, only requires one pot, and is packed with flavor. Plus, it's vegan and packs 13 grams of fiber per serving!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Moroccan
Calories: 316
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups carrots, peeled and cut into rounds (about 5 large)
  • 5 cloves garlic, minced
  • 1 tbsp The Spice Girl Kitchen Moroccan Spice
  • 1 tsp salt
  • 4 cups low sodium vegetable broth
  • 1 28-oz can crushed tomatoes
  • 1 cup dry lentils, rinsed and sorted
  • 1 15-oz can chickpeas, drained and rinsed
  • chopped parsley, for garnish

Method
 

  1. Add the olive oil to a large pot or Dutch oven and heat on medium-low until shimmering.
  2. Add in the onions, red bell peppers, and carrots, and saute until the onions are translucent (about 7-8 minutes).
  3. Add in the garlic, Moroccan spice, and salt. Stir until fragrant (about 1-2 minutes).
  4. Add in the broth, crushed tomatoes, and dry lentils. Bring to a boil then immediately reduce heat to a simmer. Simmer for about 20 minutes (the stew will thicken as the lentils cook). Stirring frequently to ensure the lentils don't stick.
  5. Add in the chickpeas, stir, and cook an additional 10 minutes or until the lentils are tender. *If a thinner consistency is desired, add an additional 1/2 cup water (or veggie broth) at a time until you reach the desired consistency.
  6. Remove from heat. Serve hot with parsley garnish. Enjoy!

Notes

Store & Reheat

As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.
Freezer: You can also freeze the stew for up to 3 months. Place the stew in the fridge to thaw overnight for best results.

Reheat

Microwave: Place stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.