Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Stir in 2 minced garlic cloves, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper, cooking for 1 minute until fragrant.

4. 4

   Pour in 1 (28 ounce) can crushed tomatoes and 4 cups vegetable broth, then add 1 cup cooked chickpeas and 1/2 cup rinsed red lentils.

5. 5

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender, stirring occasionally.

6. 6

   Stir in 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 2 tablespoons lemon juice, seasoning with salt and black pepper to taste.

7. 7

   For the saffron yogurt drizzle, combine 1/2 cup plain Greek yogurt with the steeped pinch of saffron threads and 1 tablespoon chopped fresh mint.

8. 8

   Serve the Moroccan Spiced Chickpea and Lentil Stew hot, drizzled with the saffron yogurt.