Recipe: Moroccan Lentil Stew

A student in one of my current sessions remarked that she loves chickpeas (also known as garbanzo beans), and asked if I had any chickpea recipes to share. I was surprised to discover that I haven't shared this recipe on my blog--it's definitely one of my favorites. Like many Middle Eastern dishes, it's a delightful meld of sweet, spicy, and savory flavors.

Red lentils can be challenging to find, but their color and texture makes them well worth the effort. I purchase them at Rani's, my favorite Indian market. If you don't have a Rani's in your area, you can order from them online at www.ranisworldfoods.com), or look for red lentils at Mediterranean stores, health food stores, or well-stocked larger supermarkets.

Moroccan Lentil Soup

Ingredients:

1 (15-ounce) can vegetable or chicken broth
2 cups water
1 cup red lentils
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 (15-ounce) can diced tomatoes, undrained
1 cup carrots, sliced
1 small onion, quartered and thinly sliced
4 stalks celery, sliced
1 tablespoon bottled minced garlic
2 teaspoons bottled minced ginger
1/2 -1 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3/4 pound boneless, skinless chicken breasts (optional)

Directions:

Combine broth, water, lentils, chickpeas, tomatoes, carrots, celery, garlic, ginger, red pepper flakes, paprika, turmeric, and cinnamon in slow cooker. If using, place chicken breasts on top of lentil mixture. Cover and cook on HIGH for 6 - 8 hours, until ingredients are tender. (Soup may take 4 - 6 hours to cook on HIGH if chicken breasts are not added.) If using chicken, shred chicken with two forks, and stir well to combine.