Recipes Using Lentils and Chickpeas for a Spiced Stew

This spiced lentil and chickpea stew simmers brown lentils, chickpeas, tomatoes, and greens with cumin, coriander, and warming spices. It is a flexible, one-pot dinner loosely inspired by North African and Middle Eastern pantry stews, served with bread or grains to catch the savory broth.

Ingredients

2 tablespoons (30 ml) olive oil
1 large yellow onion, diced (about 200 g)
1 large carrot, diced (about 100 g)
4 garlic cloves, finely chopped (about 12 g)
1 tablespoon (15 g) finely grated fresh ginger
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground coriander
1 teaspoon (2 g) sweet paprika
¼ teaspoon (0.5 g) ground cinnamon
2 tablespoons (30 g) tomato paste
1½ cups (300 g) dried brown or green lentils, picked over and rinsed
1 can (14.5 ounces/411 g) diced tomatoes, including their juices
5 cups (1.2 L) vegetable broth, preferably low-sodium
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 can (15 ounces/425 g) chickpeas, drained and rinsed; about 1½ cups (240 g)
3 packed cups (90 g) baby spinach, or chopped tender kale
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
¼ cup (10 g) chopped fresh parsley or cilantro

Instructions

Prepare the ingredients, about 15 minutes. Dice the onion and carrot, chop the garlic, grate the ginger, and rinse the lentils in a fine-mesh strainer. Check the lentils for small stones or damaged pieces as you sort them. Drain and rinse the chickpeas, and measure the spices, broth, and tomatoes so they are ready to add. There is no need to soak the lentils or canned chickpeas.
Soften the vegetables, about 6 minutes. Warm the olive oil in a heavy 5- to 6-quart pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring every minute or two, until the onion looks translucent and the carrot begins to soften. If the vegetables start browning before they soften, lower the heat slightly rather than adding extra oil.
Bloom the seasonings, about 4 minutes. Stir in the garlic, ginger, cumin, coriander, paprika, cinnamon, salt, and black pepper. Cook for 30 seconds, just until fragrant, then add the tomato paste and stir for another minute. Keep the mixture moving so the garlic and spices do not scorch. This brief cooking deepens their flavor without making the stew taste burnt.
Simmer the lentils, 35 minutes. Add the rinsed lentils, diced tomatoes and their juices, and vegetable broth. Stir well, scraping the bottom of the pot to loosen any browned bits. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 35 minutes, stirring every 8 to 10 minutes. The surface should bubble softly, not boil hard. Check near the end: the lentils should be tender but still hold their shape. If they are unusually firm, simmer a little longer and add a splash of water if the pot looks dry.
Add the chickpeas and greens, 5 minutes. Stir in the drained chickpeas and spinach. Cook uncovered for about 5 minutes, stirring once or twice, until the chickpeas are hot and the spinach has wilted. If using kale instead, give it a few extra minutes until tender. The stew thickens as it stands; add a little hot water or broth if you prefer it looser.
Finish and season. Turn off the heat, stir in the lemon juice and chopped parsley or cilantro, and taste. Add more salt, pepper, or lemon to balance the earthy lentils and tomato. Serve hot, with extra lemon wedges at the table. The expected cook time is 50 minutes: 10 minutes for the vegetables and seasonings, 35 minutes for the lentils, and 5 minutes to finish.

Tips

Choose the right lentils. Brown or green lentils are the best fit because they stay fairly intact through simmering. Red or yellow split lentils soften much faster and can turn creamy; if substituting them, begin checking after 15 minutes and expect a thicker, less textured stew. Do not substitute cooked lentils in the same quantity and follow the same timing without adjustment: add them with the chickpeas instead, and reduce the broth because they will not absorb as much during cooking.
Keep the simmer gentle. A hard boil can split lentils and evaporate the broth before they are tender. If the pot bubbles vigorously, lower the heat. Stir along the bottom from time to time, especially near the end, when the lentils can settle and catch.
Adjust thickness with liquid, not guesswork. Lentils vary slightly in age and absorbency. If the stew becomes too thick before they are tender, add hot broth or water in ¼-cup (60 ml) splashes. If it is thinner than you like after cooking, simmer it uncovered for a few minutes before adding the greens, stirring so the lentils do not stick.
Use what is available, but taste at the end. Vegetable broth keeps the recipe vegetarian; water works in a pinch but makes the flavor milder, so you may want another pinch of salt and a little extra lemon. Canned tomatoes vary in salt and acidity, so taste before adding more seasoning.

Serving Suggestions

Serve this stew in deep bowls while it is hot, with crusty bread, flatbread, or warm pita for dipping. For a more substantial plate, spoon it over steamed rice, couscous, bulgur, or another grain; the grain will absorb the tomato-spice broth and make each serving go further. If serving rice or another grain alongside, cook it separately while the lentils simmer so its timing does not delay the stew.

A spoonful of plain yogurt or a dairy-free yogurt alternative offers a cool contrast to the warm spices. Set out lemon wedges, chopped parsley or cilantro, and a little olive oil so people can finish their own bowls. A simple cucumber salad, chopped tomato salad, or lightly dressed greens adds a crisp, fresh counterpoint. Because the stew already contains lentils, chickpeas, and greens, the sides can stay simple rather than competing with its seasoning.

Variations

Make it more tomato-forward: Stir in another tablespoon (15 g) of tomato paste with the spices, or replace ½ cup (120 ml) of broth with water and add ½ cup (120 ml) more diced tomatoes. The extra tomato will make the broth tangier and slightly thicker; taste for salt and lemon after simmering.

Add a little heat: Add ¼ teaspoon (0.5 g) cayenne with the other spices, or serve chili flakes at the table so each person can choose. For a smoky variation, use smoked paprika in place of sweet paprika. These changes affect the stew’s warmth and aroma, so add stronger seasonings gradually rather than increasing every spice.

Change the greens or herbs: Chopped kale, Swiss chard, or collard greens can replace spinach. Tender spinach needs only a few minutes, while sturdier greens need longer to soften; add them earlier and check their texture before serving. Parsley and cilantro are both suitable, but cilantro gives a brighter, more distinctive herbal finish.

Use dried chickpeas: You can replace the canned chickpeas with about ¾ cup (150 g) dried chickpeas, but cook them separately until tender before adding them. Dried chickpeas need soaking and a longer cooking time than this recipe allows, so do not put them in the pot uncooked with the lentils; the lentils would be overdone before the chickpeas softened.

Storage and Reheating

Let the stew stop steaming heavily, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils continue to absorb broth as the stew sits, so it will likely be thicker the next day; loosen individual portions with a tablespoon or two of water or broth while reheating.

For reheating, warm a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add a splash of liquid if it is sticking or too thick. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Freeze cooled stew in meal-size containers for up to 3 months for best quality, leaving a little room for expansion. Thaw overnight in the refrigerator or reheat from frozen over low heat with a little added water, stirring often.

Frequently Asked Questions

Can I use canned lentils instead of dried lentils?
Yes. Drain and rinse about 3 cups (510 g) of canned lentils, then add them with the chickpeas rather than at the start. Simmer the tomato, broth, and vegetables for about 10 minutes to bring the flavors together, then add the canned lentils, chickpeas, and spinach for the final 5 minutes. Since canned lentils are already cooked, simmering them for the full 35 minutes would make them mushy. Start with less broth and add more as needed.

Do I need to soak the lentils first?
No. Brown and green lentils cook directly in the broth, so rinsing and checking them is enough. Soaking can shorten cooking time, but it also makes the timing less predictable for this recipe. If your lentils are old and still firm after the stated simmer, continue cooking them gently and add liquid as needed.

Can I make the stew ahead?
Yes. The flavor settles in nicely overnight, and the stew reheats well. Cook it as directed, cool and refrigerate it within 2 hours, then reheat portions thoroughly when you are ready to serve. You may want to hold back a little lemon juice and add it after reheating, since a fresh squeeze brightens the stored stew.

How can I make the stew thicker or thinner?
For a thicker texture, simmer it uncovered for a few minutes or mash a small scoop of lentils against the side of the pot and stir them back in. For a thinner, soupier bowl, add hot broth or water a little at a time. Adjust salt and lemon after changing the consistency, because extra liquid dilutes the seasoning.

Is this lentil and chickpea stew vegan and gluten-free?
It is vegan when made with vegetable broth and no dairy toppings. It can also be gluten-free if you check the broth and any packaged ingredients for gluten-containing additives or cross-contact information. Serve it with rice or a clearly labeled gluten-free bread instead of regular flatbread if needed.

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