Hearty Moroccan Lentil & Chickpea Stew
Ingredients
1 diced Red Onion
3 minced Garlic cloves
1 inch piece fresh grated Ginger
1 Bay Leaf
1 1/4 cups dried Whole Red Lentils
1 cup dried Chickpeas
3 large chopped Tomates
3 chopped Carrots
2 handfuls chopped Kale
4 cups of Vegetable Stock/ Bone Broth
1 cup of Water
1 tsp Ground Cinnamon
1/2 tsp Ground Cumin
1/2 tsp Cumin Seeds
2 tsp Smoked Paprika
2 tsp Olive Oil
Fresh chopped Coriander
4 tbsp Coconut Yoghurt
1/2 tsp Ground Turmeric
Salt and Pepper to taste
Instructions
- Add all ingredients except the fresh coriander, yoghurt and turmeric, to your slow cooker pot.
- Cover and cook on low for 6-8 hours. Once cooked, season well with salt and pepper.
- Prepare your tumeric yoghurt by mixing the coconut yoghurt, freshly chopped coriander, turmeric and black pepper together.
- Then serve the stew with some more fresh coriander and the turmeric yoghurt.
