Moroccan Lentil and Garbanzo Bean Stew

Warm and comforting, flavorful and beautifully spiced, this stew was a real winner.

Here’s what you need:

1/3 cup olive oil

2 ribs of celery, diced

1 medium brown onion, diced

2 tablespoons grated ginger (I used the kind that comes in a jar)

5 cloves garlic (I used the paste in the refrigerated section of the grocery store)

spices:  4 teaspoons ground coriander, 1 teaspoon cinnamon, 2 teaspoons cumin, 3 teaspoons smoked paprika

2 carrots, chopped

1 can garbanzo beans, rinsed

1 cup green lentils, rinsed

8 cups vegetable broth

one bunch of kale, ribbed and chopped

28-oz can of diced or crushed tomatoes

bunch of parsley, chopped

bunch of cilantro, chopped

juice from 2-3 lemons

Optional:  goat cheese or feta cheese for topping; serve over rice

Here’s what you do:

1) Saute the onion and celery with the olive oil over medium-high heat for about 8 minutes.

2) Stir in the ginger and garlic and cook for one minute until fragrant.

3) Stir in the spices and cook for one minute.

4) Add the carrots, the garbanzo beans, the lentils and the broth.  Bring to a boil, then turn down and simmer 25-30 minutes (ensuring lentils soften).

5) Add kale, tomatoes, and half the parsley.  Cook for 10 more minutes.

6) Turn off the heat.  Stir in the remaining parsley, the cilantro, and the lemon juice.  Add salt to taste.

Optional:  Serve over rice, topped with a dollop of goat cheese or a sprinkle of feta.




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