Moroccan Chickpea Stew

Ingredients

• 1 Tbsp olive oil
• 1 large onion (diced)
• 3 cloves of garlic (minced)
• 1 can diced tomatoes
• 3 1/3 cups (low-sodium) vegetable broth (or more if needed)
• 1 large sweet potato (peeled and diced)
• 2 medium potatoes (peeled and diced)
• 2 medium carrots (chopped)
• 1/2 cup red dried lentils (rinsed)
• 1 can chickpeas (drained)
• 1 Tbsp tomato paste
• Fresh parsley (or cilantro to garnish)
• 4 dried apricots (finely chopped (optional))
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/8 tsp ground allspice
• Salt and pepper (to taste)
• Red pepper flakes (to taste)

Instructions

1. 1

   First, peel and dice the onion and mince the garlic. Meanwhile, heat the olive oil in a large, heavy-based saucepan over medium heat.

2. 2

   Once hot, add the onion and sauté until soft (4-5 minutes). Meanwhile, peel and slice the carrots and dice the potatoes and sweet potato into ½-inch cubes.

3. 3

   Stir in the garlic and all the dry spices and sauté until fragrant (1-2 minutes).

4. 4

   Add the diced tomatoes and vegetable broth and stir well. Then add the potatoes, sweet potato, carrots, and dried lentils and stir again.

5. 5

   Bring to a boil, then immediately reduce to medium-low and simmer for 20 minutes.

6. 6

   Add the chickpeas and tomato paste and continue to simmer for 5-10 minutes or until the potatoes are tender. If using, add the chopped dried apricots now.

7. 7

   Try it and adjust any of the seasonings to taste.For a thicker stew, add more tomato paste OR combine ½ tbsp cornstarch with 1 tbsp water into a slurry and stir into the stew, increasing the heat and stirring constantly. However, the stew will thicken naturally over time.

8. 8

   Transfer to bowls, optionally garnish with fresh parsley or cilantro, and enjoy!