Preparation:

Step 1:

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5-7 minutes until it becomes translucent and soft. Add the minced garlic and grated ginger, stirring constantly to prevent burning, and cook for another minute until fragrant.

Step 2:

Next, add the diced carrots, zucchini, and bell pepper to the pot. Cook the vegetables for about 5 minutes, stirring occasionally, until they start to soften.

Step 3:

Incorporate the warm spices into the pot by adding cumin, coriander, cinnamon, turmeric, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices. This step is crucial as it helps release the full flavors of the spices into the dish.

Step 4:

Add the tomato paste to the pot and cook it with the vegetables and spices for 1-2 minutes. This helps deepen the tomato flavor and adds richness to the stew.

Step 5:

Pour in the diced tomatoes and vegetable broth (or water), and stir everything together. Add the rinsed lentils and chickpeas to the mixture. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. Stir occasionally to prevent the lentils from sticking to the bottom.

Step 6:

After 30-40 minutes, check the lentils for doneness. They should be tender but not mushy. If needed, let the stew simmer for an additional 10-15 minutes. Once the lentils are cooked through, stir in the chopped cilantro, parsley, and the juice of one lemon. Taste the stew and adjust the seasoning with more salt and pepper if needed.

Step 7:

If you like a touch of sweetness in your stew, you can stir in a handful of raisins or chopped dried apricots at this point. These fruits add a lovely contrast to the savory spices.