Moroccan chickpea and lentil stew

Ingredients

• 1 cupbroccoli
• 1 cangarbanzo beansrinsed drained
• 2 largecarrotschopped
• 2 celery stalkschopped
• 0.5 cuplentilscooked
• 1 cupcouscous
• 3 servingscilantro leavesfresh
• 0.1 tspground cinnamon
• 2 tspground cumin
• 0.5 tspturmeric
• 1 Tbsjuice of lemon
• 2 tspolive oil
• 2 tsppaprika
• 3 servingssalt and pepper
• 2 Tbstomato paste
• 1.5 cupswater

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
2. Add celery, carrot and broccoli to pan and saut for about 5 minutes.
3. Add in all seasonings and cook additional 1 minute.
4. Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.Meanwhile, cook couscous in separate pan according to package directions.
5. Add cilantro and lemon juice to stew and serve over warm couscous.