Moroccan Spiced Lentil Stew with Falafel
with chickpeas and toasted baguette
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Veggie
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
110 grams
Yoghurt
(Contains: Milk)
1 pack(s)
Chickpeas
1 sachet(s)
Vegetable Stock
5 grams
Coriander
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Harissa Paste
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Soya, Milk)
1 sachet(s)
Ras-el-Hanout
1 tin(s)
Tomato Paste
1 unit(s)
Onion
1 sachet(s)
Ground Cumin
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)4220 kJ
Energy (kcal)1009 kcal
Fat20.7 g
of which saturates3.8 g
Carbohydrate141.9 g
of which sugars31.2 g
Dietary Fiber29.9 g
Protein42.7 g
Salt7.3 g
Potassium96.3 mg
Calcium108.9 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Drain and rinse the chickpeas and lentils in a sieve.
- Roughly chop the coriander (stalks and all).
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, 4-5 mins.
- Add the ras-el-hanout, season with salt and cook for 1 min more.
3
- Add the chopped tomatoes, cumin and tomato paste to the pot.
- Pour in 350ml water (per 2P) along with the stock.
- Stir everything together and bring to the boil.
4
- Add the drained lentils and chickpeas to the pot.
- Bring back to the boil, then lower the heat and simmer until slightly thickened, 12-15 mins.
- Stir occasionally to prevent sticking.
- Once the stew has reduced, stir through the harissa paste.
- Season to taste with salt, pepper and sugar.
5
- When the stew is almost finished, pop the baguettes into the oven to warm through, 2-3 mins.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Fry the falafel for 3-5 mins, turning frequently for even cooking.
6
- Spoon the spiced lentil stew into bowls. Top with crumbled falafel.
- Top with a sprinkling of coriander and a dollop of yoghurt.
- Tear off chunks of warm baguette for mopping up the stew.
