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Spiced Moroccan Stew

Spiced Moroccan Stew

with Lentils, Chickpeas and Toasted Ciabatta
4.0(2.1K)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on October 23, 2023
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Calories
: 
748 kcal
Protein
: 
33g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Red Onion

1

Chickpeas

1

Coriander

½

Ground Cumin

1

Ras-el-Hanout

1

Smoked Paprika

1

Finely Chopped Tomatoes

30

Tomato Puree

1

Vegetable Stock Powder

100

Red Split Lentils

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

400

Water

Energy (kcal)748 kcal
Energy (kJ)3129 kJ
Fat20 g
of which saturates4 g
Carbohydrate105 g
of which sugars23 g
Protein33 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Colander
•Knife
•Medium Saucepan
•Baking Tray
•Bowl

Instructions

PDF
Prep Time
1

Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all)

Start the Stew
2

Heat a splash of oil in a large saucepan on medium-high heat, add the onion and fry until soft, 4-5 mins. Add the ras-el-hanout, season with salt and cook for 1 further min.

Add the Stock
3

Add the chopped tomatoes, tomato puree, harissa paste, water (see ingredients for amount) and the vegetable stock paste. Stir together and bring to the boil.

Cook the Lentils
4

Add the red lentils and chickpeas to the soup. Bring back up to the boil, then lower the heat and simmer until the lentils are soft, 20-25 mins. Stir occasionally to stop them from sticking to the bottom of the pan. TIP: If the lentils need a little longer to cook, that's fine.

Toast the Ciabatta
5

Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, preheat your grill to high. Cut the ciabatta in half, pop on a baking tray cut-side up, drizzle with olive oil. Season with salt and pepper and and toast under your grill until golden, 3-4 mins.

Finish and Serve
6

Serve the spiced Moroccan soup in bowls with the coriander sprinkled over, a spoon of Greek yoghurt on top and the ciabatta on the side. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers loved the blend of Moroccan spices, finding it flavourful and aromatic without being too spicy.
  • Ease of prep: Many found this dish quick and simple to make, with some noting it took longer than stated for lentils to cook.
  • Suggestions: Consider adding extra vegetables like carrots or spinach for more texture and nutrition.
  • Next-day meals: Several reviewers enjoyed leftovers for lunch, noting it reheated well and tasted even better the next day.
  • Portions: Some found it generously sized and filling, while others felt it needed sides like couscous or rice to be satisfying.
AI-generated from customer reviews
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