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  • Writer's pictureKay

Moroccan Chickpea Stew

This is a delicious healthy stew, packed full of protein, which can be served with brown rice, couscous or cauliflower rice.

Serves 2-3


3 tbsp extra virgin olive oil

1 onion, finely diced

3 celery sticks, finely sliced

1 carrot, finely diced

1 yellow/ red pepper, diced

1 red chilli, deseeded and finely chopped

4 garlic cloves, crushed

2 cm fresh ginger, grated

1 tbsp cumin seeds

2 tsp turmeric

2 tsp smoked paprika

2 tsp cinnamon

3 tbsp tomato purée

1 litre vegetable stock

2 tins chopped tomatoes

2 tins chickpeas, rinsed and drained

150g green lentils, rinsed

Large handful flat leaf parsley

Sea salt and black pepper


1. Put the oil into a large pan over a medium heat. Add the onions, celery, carrot, pepper and chilli and cook for 6-8 minutes until the onions have softened.

2. Add the garlic, ginger, all the dried spices and the tomato purée and cook for another 2-3 minutes, stirring continuously, until fragrant.

3. Add the stock, chopped tomatoes, chickpeas and lentils and bring to the boil. Reduce the heat to a gentle simmer, stirring frequently, for 30-35 minutes until the lentils are tender and the stew has thickened a little.

4. Stir in most of the parsley and season to taste. 5. Serve scattered with the remaining parsley, a wedge of lemon and a portion of cauliflower rice .

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