Moroccan-Inspired Chickpea Stew

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots, large
  • 2 Celery, large
  • 2 cups Cherry tomatoes
  • 2 15 oz cans Chickpeas
  • 2 tsp Coriander, ground
  • 2 cloves Garlic
  • 2 cups Greens
  • 1 Onion, medium
  • 1 cup Red lentils

• Canned Goods

  • 1 32 oz box Vegetable stock

• Condiments

  • 1 15 oz can Tomato sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Paprika, ground
  • 1 tsp Sea salt
  • 1 tbsp Tumeric, ground

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1 tbsp Butter

Found on groundedandsurrounded.com

Description

Directions

• Saute the onion, carrots, celery, and garlic in butter until softened.
• Add tomato sauce, 2 cups vegetable broth and lentils then simmer with lid on until lentils are soft and begin to thicken the broth. Most of the liquid will be absorbed and the mixture will be thick. Usually takes about 20 minutes.
• Now add in the remaining 2 cups vegetable broth and chickpeas. Simmer for an additional 15 minutes.
• Add all spices including salt and pepper. Cook for 1 minute.
• Lastly, add cherry tomatoes, chopped greens and any additional salt and pepper if needed. Remove from heat and let sit for 10 minutes before you serve.