This Moroccan dish is an appetizing stew cooked with chickpeas and lentils made irresistible by the addition of spices that give it a warm and pervasive note. It is a rich and warm dish, perfect for the fall and winter seasons. This recipe is so simple, nourishing, and comforting that you can enjoy it as a great side or even main dish. Chef Alba
In a pan on medium heat, cook the lentils with the cinnamon stick in water until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils. Save any remaining water from pan.
Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Sauté over medium heat 7 to 10 minutes or until the onions are soft.
Add 6 cups of water, including the reserved cooking water from lentils, if any. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
Stir in the chickpeas and lentils and cook about 5-8 minutes to warm through. The legumes should not be mushy. Taste and season as needed. Transfer to soup bowls and top with black cayenne pepper, and fresh herb on top. Drizzle with Lemon oil on top if desired.