Middle Eastern Lentil Chickpea Stew Recipe

Introduction

This Middle Eastern Lentil Chickpea Stew is a hearty and flavorful dish perfect for any season. Combining tender lentils, chickpeas, and aromatic spices, it delivers comfort and nutrition in every spoonful. It’s easy to make and ideal for cozy family dinners.

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 ½ teaspoons ground sumac
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 1 cup water
• Juice of 1 large lemon (about 3 tablespoons)
• ½ cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 4 to 5 minutes until soft and translucent.
2. Step 2: Add the minced garlic, diced carrots, and celery. Sauté for 3 to 4 minutes until the vegetables start to soften.
3. Step 3: Mix in ground sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne pepper. Cook for 1 minute until the spices become aromatic.
4. Step 4: Add the rinsed lentils, chickpeas, vegetable broth, and water. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
5. Step 5: Stir in the lemon juice and half of the chopped parsley. Cook uncovered for an additional 2 to 3 minutes to blend the flavors.
6. Step 6: Taste and adjust seasoning with salt or pepper as needed. Serve hot, garnished with the remaining parsley and lemon wedges.

Tips & Variations

• For a creamier texture, gently mash some of the lentils with the back of a spoon before adding lemon juice.
• Substitute smoked paprika with regular paprika if you prefer a milder smoky flavor.
• Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.
• Use fresh lemon juice at the end for a bright, fresh finish that balances the spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the stew.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to reduce cooking time. Add them during the last 10 minutes of simmering since they are already cooked.

Is this stew suitable for freezing?

Absolutely. Freeze cooled leftovers in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Middle Eastern Lentil Chickpea Stew Recipe

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★★★★★

4.7 from 149 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Middle Eastern Lentil Chickpea Stew is a hearty and flavorful dish packed with protein-rich lentils and chickpeas, aromatic spices like sumac and cumin, and fresh herbs. Perfect for a comforting vegetarian meal, this stew is easy to prepare on the stovetop and offers a nourishing, tangy finish with lemon juice and parsley.

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Ingredients

Scale 1x2x3x

Legumes and Broth

• 1 cup dried brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup water

Vegetables

• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced

Spices and Seasonings

• 2 tablespoons olive oil
• 1 ½ teaspoons ground sumac
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

Finishing Touches

• Juice of 1 large lemon (about 3 tablespoons)
• ½ cup fresh parsley, chopped
• Lemon wedges, for serving

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Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until the onion becomes soft and translucent, which helps build a flavorful base for the stew.
2. Cook vegetables: Add minced garlic, diced carrots, and celery to the pot. Sauté for another 3 to 4 minutes until the vegetables begin to soften, enhancing their sweetness and texture.
3. Incorporate spices: Stir in the ground sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne pepper. Cook for 1 minute, stirring frequently, until the spices become aromatic and bloom in the heat.
4. Simmer legumes: Add the rinsed lentils, drained chickpeas, vegetable broth, and water. Increase heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25 to 30 minutes until the lentils are tender and the flavors meld together.
5. Finish with lemon and herbs: Stir in the fresh lemon juice and half of the chopped parsley into the stew. Continue to cook uncovered for 2 to 3 minutes, allowing the stew to thicken slightly and the flavors to brighten.
6. Adjust seasoning and serve: Taste the stew and adjust the salt or pepper if needed. Serve hot, garnished with the remaining parsley and lemon wedges on the side for an extra burst of fresh citrus flavor.

Notes

• You can adjust the cayenne pepper amount or omit it for a milder stew.
• Use brown or green lentils as they hold their shape well during cooking.
• For a richer flavor, substitute part of the vegetable broth with a splash of tomato juice or add diced tomatoes.
• This stew can be refrigerated for up to 4 days or frozen for up to 3 months.
• Serve with warm pita bread or over rice for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Middle Eastern stew, lentil stew, chickpea stew, vegetarian stew, healthy stew, lentils and chickpeas, comfort food, plant-based protein