Moroccan Spiced Lentil Stew
with chickpeas and toasted baguette
This aromatic veggie stew is filled with flavour and plenty of protein to boot. Harissa paste and ras-el-hanout are two classic North African ingredients that bring smokiness and spice to this hearty healthy dish.
Tags:
Veggie
•One Pot Wonder
•Spicy
Allergens:
Celery
•Cereals containing gluten
•Wheat
•Barley
•Milk
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Onion
1 pack(s)
Chickpeas
5 grams
Coriander
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Tomato Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 pack(s)
Lentils
2 unit(s)
Baguette
(Contains Cereals containing gluten, Wheat, Barley May be present Milk, Soya)
75 grams
Yoghurt
(Contains Milk)
1 sachet(s)
Harissa Paste
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)895 kcal
Energy (kJ)3746 kJ
Fat13.2 g
of which saturates3.1 g
Carbohydrate129.7 g
of which sugars39.2 g
Dietary Fiber26.7 g
Protein45 g
Cholesterol0 mg
Salt8.24 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Drain and rinse the chickpeas and lentils.
- Roughly chop the coriander (stalks and all).
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, 4-5 mins.
- Add the ras-el-hanout, season with salt and cook for 1 min.
3
- Add the chopped tomatoes, tomato paste and harissa paste to the pot.
- Pour in 350ml water (double for 4p) and stock powder, stir everything together and bring to the boil.
4
- Add the drained lentils and chickpeas to the pot.
- Bring back up to the boil, then lower the heat and simmer until slightly thickened, 12-15 mins.
- Stir occasionally to prevent sticking.
- Once the stew has reduced, season to taste with salt, pepper and sugar.
5
- When the stew is almost finished, pop the baguettes into the oven to warm through, 2-3 mins.
6
- Spoon the spiced stew into bowls.
- Top with a sprinkling of coriander and a dollop of yoghurt.
- Tear off chunks of warm baguette for mopping up the stew.
