Moroccan lentil and chickpea stew

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp ground paprika
• 150 g brown lentils, uncooked
• 400 g canned crushed tomatoes
• 300 g canned chickpeas, drained and rinsed
• 700 ml vegetable broth
• 10 g fresh parsley, chopped

Method

1. 1

   Heat the olive oil in a large pot over medium heat and cook the onion and carrots for 8 minutes until softened.

2. 2

   Add the garlic and ras el hanout and cook for 1 minute until fragrant.

3. 3

   Stir in the lentils, crushed tomatoes, chickpeas, and vegetable broth.

4. 4

   Bring to a simmer, cover, and cook for 25 minutes until the lentils are tender.

5. 5

   Ladle into bowls and top with parsley.