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North African Stew with Tomato and Spices


Suitable for Vegetarians and Vegans, Gluten Free, Dairy Free

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Rate this recipe 2.9/5 (164 Votes)


  • 2 -3 tbsp olive oil
  • 1 large onion
  • diced
  • 2 garlic gloves
  • crushed
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp ground cinammon
  • 1cm piece fresh root ginger
  • grated
  • Pinch saffron fronds
  • 200g brown lentils
  • washed and drained
  • 400g can chickpeas
  • 2 x 400g cans chopped tomatoes
  • 700ml vegetable stock
  • Large bunch of fresh coriander
  • chopped
  • Large bunch of fresh parsley
  • chopped
  • Fresh lemon juice
  • Sea salt
  • black pepper for seasoning


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget


Step 1

Prepare: Chop onions, crush garlic, measure spices, grate ginger, measure lentils, make up stock, chop fresh herbs

Step 2

In a saucepan or stew utensil, heat the oil. Then add onion and garlic with the spices, ginger and saffron and cook gently for 2 minutes until the onion has softened

Step 3

Add the lentils and chickpeas and stir so coated with the spice mixture. Pour in the tomatoes and stock. Bring to a boil and then cool slightly and simmer for 20 minutes. The stew should be covered

Step 4

After 20 minutes, test the lentils to see if yet cooked and quite soft. If not yet soft, continue cooking until happy with consistency.

Step 5

When satisfied lentils are cooked, remove the stew from the gas and allow to cool. After two minutes, stir in the freshly chopped herbs.

Step 6

Taste the stew and season with salt, black pepper and lemon juice until satisfied.


For meat-eaters, add 500g cooked lamb to the stew at the same time as the lentils and chickpeas.

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