Moroccan Chickpea And Lentil Stew

• 2 teaspoons olive oil
• 2 celery stalks
• 1/3 cup celery root
• 2 large carrots chopped
• 1 cup broccoli
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon ground turmeric
• salt
• pepper
• 1/8 teaspoon ground cinnamon
• 1 1/2 cups water
• 3 tablespoons tomato paste
• 1 can chickpeas rinsed and drained
• 1/2 cup lentils cooked
• fresh cilantro optional
• 1 tablespoon lemon juice
• 1 cup couscous

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 saute 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.
5. Meanwhile, cook couscous in separate pan according to package directions.
6. Add cilantro and lemon juice to stew and serve over warm couscous.

olive oil, celery stalks, celery root, carrots, broccoli, ground cumin, paprika, ground turmeric, salt, pepper, ground cinnamon, water, tomato paste, chickpeas, lentils cooked, cilantro, lemon juice, couscous

Taken from www.yummly.com/recipe/Moroccan-Chickpea-And-Lentil-Stew-1664158 (may not work)