The scent of cumin and garlic wafting from a simmering pot — that’s how you know something good is coming. This lentil and chickpea stew is one of those dishes that warms you twice: once as you cook, and again as you eat.
A Memory of Morocco
I first tasted a version of this dish while traveling through Marrakech. A woman was serving it from a clay pot, steam rising into the cool evening air. One spoonful, and I was hooked — spicy, rich, and soul-deep satisfying.
Ingredients:
- 1 cup lentils
- 1 cup chickpeas (cooked)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 4 cups vegetable broth
- Olive oil, salt, pepper
How to Make It:
Sauté onion and garlic in oil. Add spices and tomato paste, stirring until fragrant. Pour in lentils, chickpeas, and broth. Simmer for 40 minutes until thick and tender.
Garnish with fresh cilantro and serve with warm pita bread.
Why You’ll Love It:
It’s healthy, hearty, and full of plant-based protein. But beyond that, it tells a story — of distant lands, shared meals, and the universal comfort of a hot bowl of stew.
