Vanilla and Bean · by Traci York★ 5.0 (77)
Moroccan Lentil Chickpea Stew Recipe
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 38%
CARBS 59G56% OF CAL
23G FIBER16G SUGAR20G OTHER
FAT 15G32% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming lentil and chickpea stew fragrant with cinnamon, cumin, and coriander. Hearty and vegetarian, it pairs beautifully with flatbread and coconut cream.
mainmoroccansoupbeans🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon Coconut Oil (or Olive Oil)
- 1 cup Yellow Onion (medium dice)
- 1 3/4 teaspoons Cinnamon (ground)
- 3/4 teaspoon Cumin (ground)
- 1 1/4 teaspoon Coriander (ground)
- 1/2 teaspoon Red Pepper Flakes (bump it up to 3/4 tsp for extra heat)
- 1 1/2 teaspoons Fine Sea Salt
- 1 1/2 teaspoons Garlic Cloves (microplaned (about 3 medium cloves))
- 2 cups Vegetable Broth (+ more for a soupier stew)
- 2 cups Water
- 28 ounces Crushed Tomatoes (from one large can)
- 2 cups Carrots (Sliced in thin coins)
- 1 cup Dry, Uncooked French Lentils
- 1 1/2 cups Cooked Chickpeas
- 1 Lemon
- Full Fat Coconut Milk (the canned variety) or Whole Milk Yogurt for Serving
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 38%
CARBS 59G56% OF CAL
23G FIBER16G SUGAR20G OTHER
FAT 15G32% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1034mg
- Calcium
- 128mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.