"This delicious warming chickpea stew is made from store cupboard ingredients and is a great way to make a healthy and nutritious meal from minimal ingredients. Rich in fibre, plant-based proteins and lycopene it is nutritious as well as delicious. You can add and substitute any ingredients if you don't have them to hand."
Moroccan Chickpea & Tomato Stew
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Recipe Intro From SophieSutton
Upgrade your usual canned bean chili to something more interesting like this Moroccan chickpea stew.
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup red lentils, rinsed
- 1 onion, diced
- 2 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 1/2 cup chopped carrots
- 6 cups vegetable stock
- 1 1/2 cup passata
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 1 teaspoon maple syrup
- 1 teaspoon chilli flakes
- 2 teaspoon Harrisa paste
- 1 bunch dill
- Salt and pepper, as needed
- 1 cup coconut cream
- 1 lemon, juiced
Method
Step 1
Add the onion in a non-stick pan with olive oil. Sweat the onion until it is soft, 3-4 minutes. Stir the garlic and carrots into the onions and add the red wine vinegar. Cook for 3-4 minutes.
Step 2
Add the turmeric powder, paprika, chilli flakes, maple syrup and harissa paste. Then cover with the passata and simmer on a medium heat. Add the red lentils and the vegetable stock and leave with a lid on the pan to simmer for 10-15 minutes.
Step 3
Place the chickpeas onto a lined baking tray with some olive oil, salt and pepper and roast for 15 minutes until golden brown and crispy. Then add the chickpeas to the lentil and tomato stew. Add the dill, season to taste.
Step 4
Spoon into bowls and top with dill, cream fraiche or coconut cream. Serve alongside brown rice or flatbreads. Enjoy!