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Moroccan Lentil and Chickpea Stew with Raisins and Apricots
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Description
This soup has a touch of sweetness from dried fruit and is a great meal for vegetarians and meat lovers alike. With the combination of lentils and chickpeas, this stew provides protein and fiber. The lentils are also a great source of folate and iron.
Ingredients
- 1 Small Onion, Diced Small
- 2 Large Carrots, Diced Small
- 2 Large Celery Ribs, Diced Small
- 1 teaspoon Butter
- ½ teaspoons Ground Cumin
- ½ teaspoons Ground Coriander
- ½ teaspoons Ground Turmeric
- ½ teaspoons Ground Cinnamon
- 6 cups Vegetable Stock
- 2 cups Ground Tomatoes
- ¾ cups Green Lentils
- 1 cup Canned Or Cooked Chickpeas (garbanzo Beans)
- ⅓ cups Dried Apricots, Chopped
- ⅓ cups Raisins
Preparation
In a 4-quart stock pot over medium heat, sauté onion, carrots and celery in butter for approximately 4 minutes, or until the onions are translucent.
Add spices and cook for one minute more, allowing them to toast and release their oils.
Add vegetable stock and ground tomatoes and bring to a boil over high heat. Add lentils and reduce to a slow boil. Cook for approximately 30 minutes or until the lentils are cooked to your desired done-ness.
Add garbanzo beans, apricots and raisins and cook for 3-5 minutes until dried fruit has plumped.
Serve with a dollop of plain Greek yogurt if desired. Stew will thicken as it cools. Add more vegetable stock if needed.
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