Menu Close

Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)

I adapted this recipe from my mother in law, and it was amazing!  She made it for us for dinner the last time we visiting and I couldn’t get enough.  I mean, anything with coconut cream is going to be amazing – but the combination of the cool coconut with the warm broth spices is absolutely perfect.

I always love finding new ways to jazz up chickpeas.  My favorite recipe lately has been the Easy Weeknight Coconut Chickpea Curry.  This recipe may look similar but is a completely new and different flavor profile.  Its such a cozy dish for a cool fall or winter night.

This also falls into my ‘Easy Weeknight Meals’ category – as something that can be ready in about 30 minutes.  Canned chickpeas for the win!  I love simple and quick recipes for busy nights during the work week, and this one is great because it the complex flavors make it feel like it took a long time to cook.

Vegan chickpea soup healthy gluten free stew chickpeas

Moroccan Lentil Chickpea Stew (Vegan, Gluten Free)

A warm hearty vegan stew perfect for chilly nights. Simple whole ingredients come together in this comforting meal  Serve over rice or quinoa!
No ratings yet
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Appetizer, Dinner, Soup, Stew
Cuisine Moroccan

Ingredients
  

  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 medium red onion diced
  • 4 large carrots sliced
  • 1.5 teaspoon coriander
  • 2 teaspoon cinnamon
  • 1 teaspoon red pepper flakes
  • 1.5 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cups vegetable stock
  • 1 13.5 ounce can coconut milk, full fat
  • 1 28 ounce can crushed tomatoes
  • 1 cup dried red lentils
  • 2 14 ounce cans chickpeas, drained and rinsed
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coconut cream for garnish

Instructions
 

  • In a large pot, heat the olive oil on low and sauté the garlic and onions for 5 minutes until they begin to soften.  Add the carrots, and sauté for 5 minutes more.
  • Stir in the coriander, cinnamon, crushed pepper flakes, salt, and pepper and continue to sauce for a few minutes until the spices become fragrant.
  • Add the vegetable stock, coconut milk, tomatoes, and lentils, and bring to a boil.  Reduce heat to low and simmer for 20 minutes.  Add the chickpeas and cilantro and cook for another 10 minutes.
  • Remove the pot from heat, and add in the lemon juice.
  • Serve over rice.  Add additional chopped red onion, coconut cream, or cilantro to garnish.
Keyword Chickpea Recipe, Chickpeas, Coconut Milk, Moroccan Stew, Stew, Vegan, Vegan recipe, Vegetarian
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Meal Prep, One Pot Recipes, Recipe Index, Side Dishes, Soups, Vegan Recipes, Vegetarian Recipes

2 Comments

  1. Pingback:Instant Pot Hummus Without Tahini or Oil (Vegan, GF)

  2. Pingback:Thai Mango Coconut Curry (Vegan, Gluten Free) | The Herbeevore

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.