Moroccan Chickpea Stew

Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrot, and sliced celery. Sauté until the vegetables are softened, about 5 minutes.

Add minced garlic and cook for an additional 1 minute until fragrant.

Stir in tomato paste, ground cumin, ground coriander, and smoked paprika. Cook for 2 minutes, stirring constantly.

Add rinsed red lentils, drained chickpeas, vegetable broth, salt, and black pepper. Bring to a boil.

Reduce heat to low and let the stew simmer, uncovered, for about 15 minutes, or until the lentils are tender.