Stew-like foods are great. We have lately become big fans of harira, which we learned about a food traditionally eaten in Morocco to break the fast during Ramadan. It's my understanding that it's also popular in other parts of the Middle East.
We love the seasonings and have found it very flexible, e.g., we've made it vegetarian for guests but generally with ground beef for ourselves, we've put rice in it or kept it without rice and served it over bread, pasta, or rice. A wonderful dish that's a keeper in our house. We have a slow cooker and usually make it overnight. Our recipe calls for fresh parsley and cilantro, and we often add more of that, freshly chopped, at serving time. And when we want something meatier, we can add other cooked meat, e.g., sausage or ham, at serving time. Our recipe is roughly 1/3 lentils, 1/3 chickpeas, and 1/3 ground beef, if memory serves, plus broth and seasonings, and of course typical stew vegetables like carrots and celery.
-S-