Moroccan Chickpea,lentil Spinach Stew
Over a year ago
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Ingredients
- 2 tbsp olive oil
- 1 onion. finely chopped
- 2 cloves garlic- peeled and finely chopped
- 2cm ginger. finely chopped
- 1 Carrot Peeled and Chopped
- ½ tsp Ground turmeric
- ½ tsp crushed chillies
- 2 tsp Ground Coriander
- 2 tsp Ground cumin
- 1 cinnamon stick
- 1 Can of chopped tomatoes
- 800 ml vegetable stock
- 150g Red lentils
- 150g Puy lentils
- 1 can chickpeas. rinsed and drained
- 200g babyleaf spinach
- handful Fresh Coriander
Accompaniment
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Description
This Moroccan chickpea, lentil, and spinach stew is a warm embrace in a bowl, perfect for cozy evenings. The rich aroma of sautéed onion, garlic, and ginger fills your kitchen, inviting you to savor each step of the cooking process. As the lentils soften and the spices meld together, you’ll be treated to a vibrant medley of flavors that come alive with the addition of hearty chickpeas and fresh spinach. Serve it up with a dollop of creamy garlic yogurt and some crusty bread or fluffy rice for a comforting meal that’s sure to delight.
Method
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1
Fry the onion in a large saucepan until it begins to brown.
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2
Add the garlic and ginger, cook for a further 2 mins.
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3
Add the carrot and the spices, stir well and cook for 2 mins.
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4
Add the tomatoes, stock and lentils.
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5
Cook for 30 mins until lentils have softened.
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6
Add the chickpeas and heat through.
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7
When ready to serve, remove the cinnamon stick and stir through the spinach.
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8
Serve with bread or rice.
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9
Serve with a dollop of yoghurt dip.
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10
Mix 200 ml of Greek yoghurt, 1 clove garlic, crushed and a small handful of fresh coriander finely chopped.
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