Author: Carolyn Severin, Hamama Success Team Member Prep Time: 5 minutes Cook Time: 30 minutes Makes: 6-8 servings This Moroccan chickpea stew is made with warm spices like turmeric and cinnamon and hearty ingredients like chickpeas and lentils. It’s a super satisfying vegan meal and one of my favorite go-to dinners! Ingredients: 2 tbsp olive oil 2 large onions, chopped 4 celery stalks, chopped 4 garlic cloves, minced ¾ cup french lentils 1 tsp ground turmeric 1 tsp ground cumin 1 tsp freshly grated ginger ½ tsp cinnamon ½ tsp salt 1 15 oz can of fire-roasted diced tomatoes 6 cups water 1 15 oz can of garbanzo beans, rinsed and drained Garnish: Hamama microgreens ½ cup chopped fresh cilantro or parsley 2 tbsp lemon juice Salt and pepper to taste Instructions: Add oil to a large soup pot and turn the heat to medium-high. Add the onions and cook for about 5 minutes or until sauteed. Add the celery and cook until the onions are golden. Stir in the garlic and saute for about a minute or until fragrant. Add in the lentils, turmeric, cumin, ginger, cinnamon, salt, tomatoes and 6 cups of water then bring to a simmer. Simmer with the lid partially open for about 30 minutes. Check on the lentils to make sure they are cooked through. Add in the chickpeas and let cook for about a minute or so. Serve in bowls and garnish with microgreens, fresh cilantro or parsley, lemon juice and salt and pepper to taste.
