Moroccan Millet Lentil Stew

This Moroccan-inspired recipe is easy and inexpensive to make, using primarily staple ingredients, dried spices and root vegetables, but it lacks in neither presentation nor taste.

Ingredients:
2 dried chili peppers, covered in boiling water and soaked for 30 minutes
1 T. oil
½ medium-sized onion, finely chopped
1 celery stalk, chopped
1 red bell pepper, finely chopped
6 cups vegetable stock
2/3 cups millet
1 cup dried lentils, rinsed
3 T. tomato paste
½ t. cayenne pepper
½ t. coriander
1 t. cumin
½ cup chopped dried prunes
½ cup chopped dried apricots
1 15-oz. can chickpeas, drained and rinsed
Salt, to taste

Instructions:
Finely chop the softened dried chili peppers, removing the stems and seeds. Set aside.
Heat the oil in a 3-quart stockpot or saucepan over medium heat. Cook, stirring often, until the onion is fragrant and translucent, about 6 minutes. Add the broth, millet and lentils. Bring the mixture to a boil. Add the remaining ingredients except for the chickpeas and salt, turn down the heat, cover and let simmer for about 35-45 minutes, or until lentils and millet are tender.
Add in the chickpeas and simmer for 10 minutes more.
Salt to taste and serve hot.