Recipe: Moroccan Inspired Chickpea, Butternut, Lentil Stew, Low Carb
1 large onion, cubed
6 cloves garlic, minced
2 tsp cinnamon (this gives it the Moroccan subtlety IMHO)
1 tsp chili powder (optional)
1 tsp ground or fresh turmeric
1 tsp ground or whole cumin
Salt & Whole Peppercorns (optional, pictured)
1 Butternut squash, peeled and cubed
2 cans (14 oz each) cooked chickpeas
1 cup favorite lentil (pictured is urad daal which is a small daal to balance out the big chickpeas. The lentils should be pre-soaked, if possible to reduce cooking time)
1 large can (28oz) crushed tomatoes (or fresh, cubed)
Approx 1/2 lb beef or lamb (optional, for additional flavor; pictured is 1/3 lb sirloin, cubed)
Water or broth to cover (at least 4 cups)
Juice of 1/2 lemon (this is important!)
- In a large pot, heat oil to sauté onion and garlic until soft. If using meat, you can brown it quickly separately or in the side of the pan.
Add in spices and saute until you can smell their warmth.
Add in squash, lentils (preferably pre-soaked), chickpeas, and tomatoes. Add in water or broth to cover. Simmer until everything is cooked (especially the lentils and squash), about 30-40 minutes, adding more liquid as needed.
Stir in fresh lemon juice. You will be amazed how much difference this makes, so don't skip this step.
This recipe makes a giant batch that can last several days, and tastes better after the first day.
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