Moroccan Chickpea Stew

Serves 4
Time 2 hours


1 brown onion, chopped
3 garlic cloves, minced
1 small pumpkin, peeled and chopped into bite sized pieces
1 red capsicum, chopped
¾ cup red lentils
1 400g can chickpeas, drained and rinsed
1 400g can chopped tomatoes
1 tsp freshly grated ginger
1 tsp turmeric
1 tsp cumin
1 tsp smoked paprika
½ tsp cinnamon
Salt and pepper, to taste
3 cups vegetable stock

1 cup quinoa, cooked
1 handful fresh rocket
½ cup Greek yoghurt


In a large pot over medium heat, saute onion and garlic for 2-3 minutes.

Place rest of ingredients except quinoa, rocket and yoghurt into the pot.

Stir together to combine, cover with lid and cook on low for 1-2 hours.

Serve with quinoa, a handful of rocket and a dollop of yoghurt.