This slightly sweet Moroccan lentil and chickpea stew is brightened by mixing a combination of sweet and savory spices in the stew and adding a twist of lemon at the end. Minimum 4 quart cooker needed.
Ingredients
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1⁄2 tsp sweet paprika
1⁄2 tsp ground turmeric
1⁄2 tsp ground ginger
1⁄2 tsp ground coriander
1⁄4 tsp ground nutmeg
4 stalks celery, finely chopped
1 can (19 oz/540 mL) diced tomatoes,
with juice
2 cups vegetable broth
2 cups cooked or canned chickpeas,
drained and rinsed
1 cup dried red lentils, rinsed
1 tbsp tomato paste
3 whole cloves
1 3-inch (7.5 cm) cinnamon stick
1⁄4 tsp freshly ground black pepper
1⁄2 cup cooked orzo or other small pasta
1⁄2 cup chopped pitted dates
2 tbsp coarsely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
1 tbsp freshly squeezed lemon juice
1 lemon, cut into wedges
Instructions
In a large nonstick skillet, heat oil over medium-high heat. Sauté onion for 3 to 5 minutes or until tender and translucent. Add garlic, paprika, turmeric, ginger, coriander and nutmeg; sauté for 1 minute or until fragrant. Transfer to slow cooker stoneware.
Stir in celery, tomatoes with juice, broth, chickpeas, lentils, tomato paste, cloves, cinnamon stick and pepper.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until stew is bubbling.
Stir in orzo and dates. Cover and cook on High for 10 to 15 minutes or until heated through. Discard cinnamon stick. Stir in parsley, cilantro and lemon juice. Serve garnished with lemon wedges.
Recipe by The Local Kitchener at https://localkitchener.ca/2014/08/cooking-slowly-save-time/