Preparation:

Step 1:

Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it turns soft and translucent. Stir occasionally to ensure the onion doesn’t brown too quickly.

Step 2:

Once the onion has softened, add the minced garlic and continue to cook for another minute until fragrant. Add the ground cumin, coriander, cinnamon, turmeric, ginger, paprika, and cayenne pepper (if using). Stir the spices well with the onion and garlic, letting the spices cook for a minute to release their aromas. This step is key to developing the deep, rich flavors that Moroccan cuisine is known for.

Step 3:

Next, add the chopped carrots, celery, sweet potato, and zucchini. Stir the vegetables to coat them evenly with the spice mixture. Let the vegetables cook for about 5-7 minutes, allowing them to soften slightly before adding the remaining ingredients.

Step 4:

Add the rinsed lentils, canned diced tomatoes (with their juices), and vegetable broth. Stir everything to combine. Bring the stew to a boil over medium-high heat, then reduce the heat to low and cover the pot. Allow the stew to simmer gently for about 25-30 minutes, or until the lentils are tender but still hold their shape.

Step 5:

Once the lentils are nearly cooked, stir in the drained chickpeas. Simmer for an additional 10 minutes, allowing the flavors to meld together. Taste the stew and adjust the seasoning with more salt, pepper, or spices as needed. The texture of the stew should be thick but with enough broth to soak into the lentils and chickpeas.

Step 6:

To finish, stir in freshly chopped cilantro or parsley. For an extra burst of flavor, serve the stew with a wedge of lemon on the side, allowing diners to squeeze some fresh lemon juice over their serving.