Michelle B. - Moroccan Chickpea and Lentil Stew

Moroccan Chickpea and Lentil Stew is a nice warm spiced dish that is great for colder weather.  The original recipe called for a tsp of salt and a bay leaf.  I don’t use either.  

Ingredients:

16 oz green lentils [sort, rinse, soak, rinse and drain]

1 yellow onion, chopped 

2 garlic cloves, chopped

3 tbsp poblano pepper, chopped

1 cup diced carrots

1 cup diced celery

1 medium yellow squash cubed

28 oz can petite diced tomatoes

2 15 oz cans chick peas, drained

2 cups vegetable broth

2 tsp turmeric

2 tsp paprika

1 tsp coriander

1/2 tsp crushed red pepper flakes

Instructions:

In pan, sauté, onions, pepper, carrots, and celery until soft, about 8 minutes.

Add garlic and sauté for another 2 minutes.  Add a little broth at the end per the method we were taught.

Transfer to slow cooker along with lentils, diced tomatoes, chick peas, cubed yellow squash, spices, broth and gently mix well.

Cover and cook on LOW heat 6 to 8 hours.

Besseha!   [Bon appétit!]