Berber Vegetable Stew with Lentils

By AnnieMro

Ingredients

• 1 can (15 1/2 oz) chickpeas, drained and rinsed
• 1 tsp each: ground ginger, hot chili flakes, ground cardamon, turmeric, nutmeg, cinnamon, black Pepper, dry mustard
• 2 tsp each: ground coriander and cayenne
• 2 tbsp paprika
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1/2 ts Salt
• 1 ts Ground cumin
• 1 c White potatoes, washed and peeled and cut into chunks
• 1 qt Boiling water
• 6 cloves crushed garlic
• 1 tbsp minced garlic
• 1 1/2 c Chopped fresh coriander
• 1 c Zucchini trimmed and cut into chunks
• 1 c Carrots peeled and cut into chunks
• 2 celery stalks, sliced in large chunks
• 1 red pepper, diced in large chunks
• 1/4 cup quartered dried apricots
• 1/2 cup red lentils
• 4 cups chicken broth
• 1/4 cup dry white wine (optional)
• juice and peel of 1 lemon
• salt to taste
• chopped fresh cilantro

Preparation

Step 1

Serve over toasted couscous.

Bring broth to a boil. Add carrots and potatoes. Cook until the vegetables are tender stirring occasionally. Heat oil in a frying pan and add onion, garlic, chickpeas, ginger, red pepper and spices. Add zucchini, apricot, lentils. Stir to mix. Add wine and cooked carrots and potatoes with broth. Simmer uncovered 30-40 mins. until it reaches consistency of a stew. Add lemon juice and peel and salt. Sprinkle with cilantro and serve on couscous.