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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
