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Moroccan Lentil Stew With Roasted Chickpeas

Moroccan Lentil Stew With Roasted Chickpeas

Rating
4.5rating out of 5

(1135 reviews from our customers)

Prep Time

35 min

Cuisine

Moroccan

Use within

5-6 days

For rich, Moroccan-inspired flavour, we’ve infused this plant-based stew with warming ras el hanout. It’s then topped with crispy sumac chickpeas, and a fresh tomato and sultana salsa.

Prep Time

35 min

Cuisine

Moroccan

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Red-lentils
100g red lentils
Sultanas
30g sultanas
garlic-clove
2 garlic cloves
fresh-mint
10g mint
Sumac
1 tsp ground sumac
Baby plum tomatoes
250g baby plum tomatoes
Ras-el-hanout
2 tbsp ras el hanout
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
FLECKED coconut cream 50g
50g solid coconut cream
Chickpeas
1 can of chickpeas (400g)
You Will Need
Olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 100g red lentils
  • 1 bag of sultanas (30g)
  • 1 garlic clove
  • 10g mint
  • 1 tsp ground sumac
  • 250g baby plum tomatoes
  • 2 tbsp ras el hanout
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 can of chickpeas (400g)
Typical Values per 100g per serving
Energy 577 kJ
137 kcal
3051 kJ
726 kcal
Fat
of which saturates
4.9 g
3.4 g
25.7 g
18 g
Carbohydrate
of which sugars
17.3 g
4.5 g
91.3 g
23.7 g
Fibre 4.6 g 24.3 g
Protein 5.7 g 30.2 g
Salt 0.6 g 3.2 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
100g red lentils
red lentils
1 bag of sultanas (30g)
sultanas, sunflower oil
1 garlic clove
garlic
10g mint
mint(100%)
1 tsp ground sumac
ground sumac
250g baby plum tomatoes
baby plum tomatoes
2 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
50g solid coconut cream
coconut 100%
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Moroccan Lentil Stew & Roasted Chickpeas

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

2 Moroccan Lentil Stew & Roasted Chickpeas

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-7 min or until softened

3 Moroccan Lentil Stew & Roasted Chickpeas

While the onions soften, boil a kettle

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream and Knorr vegetable stock cube[s] in 750ml [1.4L] boiled water – this is your coconut stock

Add the sultanas to a small bowl, cover them with boiled water and set them aside

4 Moroccan Lentil Stew & Roasted Chickpeas

Once the onion has softened, add the chopped garlic and ras el hanout and cook for 1-2 min or until fragrant

Rinse the red lentils and add them to the pan with the coconut stock

Reduce the heat to medium-low and cook for 25-30 min or until the lentils are cooked and the sauce has thickened – this is your Moroccan lentil stew

5 Moroccan Lentil Stew & Roasted Chickpeas

While the stew thickens, drain and rinse the chickpeas

Add the chickpeas to a baking tray with a drizzle of olive oil and a pinch of salt

Sprinkle over the sumac and give everything a good mix up

Put the tray in the oven for 15-20 min or until golden and crispy – these are your roasted chickpeas

6 Moroccan Lentil Stew & Roasted Chickpeas

Meanwhile, chop the baby plum tomatoes in half

Strip the mint leaves and chop them finely, discarding the stems

Drain the soaked sultanas and chop them roughly

Combine the chopped tomatoes, mint and sultanas with the juice of 1/2 [1] lemon, a drizzle of olive oil and a generous pinch of salt – this is your tomato & sultana salsa

7 Moroccan Lentil Stew & Roasted Chickpeas

Cut the remaining lemon into wedges

8

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Serve the Moroccan lentil stew in bowls, topped with the roasted chickpeas and tomato & sultana salsa

Garnish with a wedge of lemon

Enjoy!

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