Tunisian Lentil Stew with Crispy Chickpeas

This hearty, warming vegetarian stew is packed with healthy components and easily comes together in a slow cooker. Make it as thick or as thin as you like by tailoring the amount of broth you add, and be sure to sop up all of the juices with some soft and fluffy flatbread, such as naan or pita.

Author: Lauren McDuffie
Yield: about 6 servings 1x

Ingredients

Scale

· 2 Tbsp olive oil divided

· 1.5 cups green lentils

· 1 small sweet onion diced

· 3 carrots thinly sliced

· 3 garlic cloves minced or grated

· 1-inch piece of fresh ginger peeled and grated

· 1 red orange or yellow bell pepper, diced

· 1/2 tsp cinnamon

· 1 tsp turmeric

· 2 tsp ground cumin

· 2 tsp ground coriander

· 2 tsp smoked paprika

· 2 TBSP harissa (check in your store’s international aisle)

· 4 cups vegetable broth, can sub chicken broth (or more if you want a thinner stew)

14.5 ounce can full fat coconut milk

· 2 TBSP Worcestershire sauce (optional and totally inauthentic, but delicious)

· 14.5-ounce can chickpeas rinsed and drained

· Salt and freshly cracked black pepper to taste

OPTIONAL SERVING SUGGESTIONS

· Plain Greek yogurt for serving

· Crumbled goat cheese for serving

· Finely chopped pistachios for serving (optional)

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Instructions

Add 1 TBSP of the oil to the sleeve of a slow cooker. Next, add the lentils, onion, carrots, garlic, ginger, bell pepper, cinnamon, turmeric, cumin, coriander, paprika, harissa, broth, coconut milk, and Worcestershire sauce. Season with salt and pepper to taste and give it all a good stir. Cover and cook on high for 4 to 5 hours or on low for 6 to 8. If the stew looks too thick when it’s done, simply add some water until your desired consistency is reached (thicker than a soup, thinner than baked beans).
Meanwhile, preheat your oven to 350 degrees F. Put the chickpeas onto a baking sheet and drizzle with the remaining tablespoon of oil. Season well with salt and pepper and roast until they’ve crisped up a bit and taken on a golden brown color; about 15 to 20 minutes (they will shrivel and shrink on you).
When your stew is done, ladle into bowls and top with some Greek yogurt, crumbled goat cheese, chopped pistachios and some crispy roasted chickpeas. Serve with some buttered, warm naan or flatbread and enjoy!

Find it online: https://mykitchenlittle.com/2020/01/22/tunisian-lentil-stew-with-crispy-chickpeas/