Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

moroccan stew

(1 RATING)
58 Pinches 1 Photo
mrdick1950 avatar
Florala, AL
Updated on Sep 26, 2012

"Lentils, chick peas, and veggies" in a highly aromatic stew. Who misses the meat when it tastes this good and fills and warms you so well.

prep time
cook time 1 Hr
method ---
yield 8 serving(s)

Ingredients

  • 1 cup french green lentils
  • 3 - bay leaves
  • 2 cloves garlic
  • 3 tablespoons olive oil, extra virgin
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil, extra virgin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon garlic, minced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup zucchini, diced
  • 1 - yellow bell pepper, diced
  • 1 - red bell pepper diced
  • 1 - butternut squash, peeled and cubed
  • 16 ounces can crushed tomatoes
  • 15 ounces can chickpeas, drained
  • 4 cups vegetable stock,
  • 1 cup flat leaf parsley, chopped
  • 1/2 cup plain yogurt, optional
  • 2 tablespoons fresh mint, chopped, optional

How To Make moroccan stew

  • Step 1
    Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  • Step 2
    Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  • Step 3
    Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes