Photo: Kevin McCutcheon
Cara's Moroccan Stew
25 ingredients
30 min + 45 min
8 servings
openrecipes
"Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper."
Estimated Nutrition (whole recipe, rough)
505
Calories
30g
Protein
18g
Fat
61g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Green Lentil | not in our table | 0 |
| Coriander | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup French green lentils
- 3 bay leaves
- 2 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 teaspoon crushed hot chile flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon minced garlic
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
- 1 (8 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, drained
- 4 cups vegetable stock
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup plain yogurt (optional)
- 2 tablespoons chopped fresh mint (optional)
- 1/4 teaspoon cayenne pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes