Moroccan chickpea stew

16 Nov 2021

This recipe was created for Crop Drop by Elisa Tricon, a local nutritionist. Each week she produces a free recipe booklet crafted around the veg bag contents for that week. If you'd like to receive Elisa's series of easy to follow, nutritionally balanced recipes using the freshly harvested fruits and vegetables your veg bag has to offer that week, then click here.


Serves 2-3 people



3 tbsp extra virgin olive oil
1 onion, finely diced
3 celery sticks, finely sliced
100g cavolo nero
1 carrot, finely diced
1 yellow/ red pepper, diced
1 red chilli, deseeded and finely chopped 
4 garlic cloves, crushed
2 cm fresh ginger, grated
1 tbsp cumin seeds
2 tsp turmeric
2 tsp smoked paprika
2 tsp cinnamon
3 tbsp tomato purée
1 litre vegetable stock
2 chopped tomatoes
2 tins chickpeas, rinsed and drained 
150g green lentils, rinsed
Large handful flat-leaf parsley
Sea salt and black pepper
Lemon wedges, to serve
Cauliflower rice, to serve




1. Put the oil into a large pan over a medium heat. Add the onions, celery, carrot, pepper and chill and cook for 6-8 minutes until the onions have softened.
2. Add the garlic, ginger, all the dried spices and the tomato purée and cook for another 2-3 minutes, stirring continuously, until fragrant.
3. Add the stock, chopped tomatoes, chickpeas and lentils and bring to the boil. Reduce the heat to a gentle simmer, stirring frequently, for 30-35 minutes until the lentils are tender and the stew has thickened a little.
4. Stir in most of the parsley and season to taste.
5. Serve scattered with the remaining parsley, a wedge of lemon and a portion of cauliflower rice

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