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From Our Kitchen: Moroccan Lentil & Chickpea Stew

From Our Kitchen

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This spicy, savory stew embodies the complex flavors of traditional Moroccan cuisine. It’s so hearty and filling, you may just forget that it’s vegan.

Serves 8


3 medium carrots, diced 1 can chickpeas, drained and rinsed 2 cloves garlic, minced 1 1/3 cups green lentils, picked through and rinsed 1 red bell pepper, finely diced 1 sweet onion, finely diced 1 28 ounce can diced tomatoes 1 quart vegetable broth 1 teaspoon cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1½ teaspoons paprika ¾ teaspoons cumin 2 tablespoons olive oil 1 bay leaf

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Preparation: Step 1 Heat oil in stockpot. Add onions and garlic. Cook until onions are translucent. Step 2 Add tomatoes, chickpeas, and carrots. Step 3 Season with salt, pepper, cumin, cinnamon, and paprika. Step 4 Add broth, lentils, pepper, and bay leaf. Bring to a boil. Step 5 Reduce heat and simmer until lentils are tender, about 25 minutes. Step 6 Remove bay leaf.

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“Where does your food come from?” - SAGE’s Commitment to Local Sourcing

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International Cuisine: Morocco

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