Moroccan Lentil Chickpea Stew

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Cinnamon

  Spices, ground

  1 ¾ tsp or 5g

• Coriander seed

  Spices

  1 ¼ tsp or 2g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  1 ½ tsp or 9g

• Garlic

  2 cloves raw - Whole Foods Market

  150g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Carrots

  Raw

  2 medium or 122g

• Lentils

  Sprouted, raw

  1 cup or 77g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 ½ cup or 300g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay. Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes. Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment. Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro. For the coconut cream, open and scoop out the soft layer of fat on the top to dollop on the stew. Otherwise, a few scoops of rich coconut milk can be spooned over top. Serve with lemon wedges, coconut milk or a generous scoop of yogurt, and cilantro.

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