Lentil and Chickpea Moroccan Stew

by Nicole Clarke Medley

Ingredients

  • 1 tablespoon of coconut oil or olive oil
  • 1 medium white onion – chopped 
  • 6 cloves of garlic – minced (alternatively use garlic paste)
  • 800 grams of crushed tomatoes
  • 400 grams of chickpeas – rinsed and drained
  • 4 cups of cubed butternut squash (aka pumpkin)
  • 1 cup of green lentils – rinsed thoroughly
  • 2 and 1/2 cups of organic vegetable broth
  • 1 tablespoon of Sea Moss gel
  • 2 teaspoons of cumin
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground turmeric
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt – preferably Celtic or Himalayan
  • Ground black pepper for taste – fresh is better
  • 1/2 a lemon – juiced
  • 1/3 cup of chopped coriander

You will also need

  • A large pot and lid
  • Stirring spoon
  • Cutting board
  • A sharp knife
  • Bowls for prepped ingredients
  • A strainer for draining

Method

  1. Heat your oil in your large pot over medium-high heat. Add your onion and garlic, then cook a few minutes until your onion is softened.
  2. Next, add in your cumin, cinnamon, turmeric, and cayenne pepper. Cook for 30 seconds or so until your spices are fragrant.
  3. Add your tomatoes, broth, lentils, chickpeas, butternut squash, and salt and pepper.
  4. Bring your mix to boil, then cover with your lid and reduce heat to low.
  5. Simmer for around 20 minutes, or until your butternut squash is tender and your lentils are fully cooked.
  6. Stir in your lemon juice, sea moss gel, and sprinkle with coriander and basil.

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