Moroccan Chickpea & Red Lentil Stew with Lemon Yogurt Couscous
A warmly spiced one-pot stew of chickpeas, red lentils and tomatoes, ladled over fluffy couscous and finished with a bright lemon yogurt swirl.
- 300 g chickpeas (canned)
- 60 g red lentils (dried)
- 80 g couscous (dried)
- 200 g Greek yogurt (low-fat)
- 2 tbsp olive oil
- 150 g onion
- 3 pc garlic
- 200 g chopped tomatoes (canned)
- 500 ml vegetable stock
- 2 tsp ras el hanout
- 1 pc lemon
- 10 g coriander (fresh)
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Add to a shopping listHow the shopping list works →For the stew
- Step 1
Heat the olive oil in a large pot over medium heat. Finely dice the onion and add it, cooking for 5–6 minutes until soft and translucent.
- Step 2
Mince the garlic and stir in with the ras el hanout, cooking for 1 minute until fragrant.
- Step 3
Drain and rinse the chickpeas, then add to the pot along with the red lentils, chopped tomatoes and vegetable stock.
- Step 4
Bring to a gentle boil, then reduce heat and simmer uncovered for 25–28 minutes, stirring occasionally, until the lentils are tender and the stew has thickened. Season with salt and pepper to taste.
For the couscous and lemon yogurt
- Step 1
About 10 minutes before the stew is ready, place the couscous in a heatproof bowl, pour over 100ml boiling water, cover and leave for 5 minutes, then fluff with a fork.
- Step 2
Zest and juice the lemon into the Greek yogurt, season with a pinch of salt, and stir to combine.
- Step 3
Divide the couscous between two bowls, ladle over the stew, top with a generous dollop of lemon yogurt and scatter with chopped coriander to serve.
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