MOROCCAN STYLE SLOW COOKED CHICKPEA & LENTIL STEW

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MOROCCAN STYLE SLOW COOKED CHICKPEA & LENTIL STEW image

Categories     Tomato     Vegetable     Side     Low Carb     Vegetarian     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Dinner     Lunch     Casserole/Gratin     Healthy     Vegan

Yield 4 - 6 people

Number Of Ingredients 16

2 cups cooked chickpeas
1.5 cups dry (uncooked) green lentils
1 onion, chopped
1 400g tin tomatoes (or 4 fresh tomatoes, chopped)
4 Tbs tomato paste
1 vegetable stock cube
1 tsp salt
1 tsp garam masala
1 tsp ras al hanout
1 - 2 tsp chilli paste or dried chilli flakes
4 - 5 cloves garlic, minced or finely chopped
2 tsp minced fresh ginger
2 Tbs olive oil
1 cup (250ml) lemon juice
zest of half a lime
5 cups (1.25L) water

Steps:

  • Add all ingredients to the slow cooker or crock pot. Stir. Cook on high for 2 hours, then turn down to low for 1 - 3 hours. Alternatively, cook on low for 6 hours. Serve hot or cold, alone or with bread, corn chips, or couscous.

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