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Moroccan Spiced Chickpea and Lentil Stew

Moroccan Spiced Chickpea and Lentil Stew reads citrus 5.4, sourness 5.1 and fruity 4.5 on Palate's 0–10 flavor X-ray — a Moroccan main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 4.0 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Citrus 5.4 · Sourness 5.1 · Fruity 4.5 · Allium 4.3 · Umami 4.0 · Salinity 3.7 · Richness 3.4 · Sweetness 3.2 · Warm Spice 2.7 · Earthy 2.6 · Herbaceous 2.4 · Heat 2.3 · Nutty 1.9 · Floral 1.6 · Bitterness 1.1

What's in it (16)

• olive oil — 27 g
• yellow onion — 110 g
• garlic — 9 g
• ginger — 15 g
• cumin — 10 g
• cinnamon — 5 g
• coriander — 1 g
• cayenne pepper — 1 g
• salt — 5 g
• carrots — 120 g
• tomatoes — 794 g
• vegetable broth — 946 g
• red lentils — 237 g
• chickpeas — 851 g
• lemon — 65 g
• cilantro — 15 g

Time & effort: about 36 min (35 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 141.1 kcal, 7.8 g protein, 2.1 g fat, 23.2 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
2. Add the garlic and ginger; cook, stirring, until fragrant, about 1 minute.
3. Stir in the cumin, cinnamon, coriander, cayenne, and salt; toast until fragrant, about 1 minute.
4. Add the carrots and crushed tomatoes, stirring to coat everything in the spices.
5. Pour in the vegetable broth and lentils; increase heat and bring to a boil.
6. Reduce heat to low, cover partially, and simmer until the lentils are tender and starting to break down, 18-20 minutes.
7. Stir in the chickpeas; simmer uncovered until the stew has thickened and the carrots are tender, 8-10 minutes.
8. Remove from heat; stir in the lemon juice and adjust salt to taste.
9. Ladle into bowls and top with the cilantro.

Dishes with a similar flavor shape

• Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek
• Turkey Chili Verde — Tex-Mex · Southwestern
• Greek Red Lentil Soup with Lemon — Greek
• Vegetarian Pozole Verde — Mexican
• Red Lentil Dal with Cumin and Ghee — Indian

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.