Middle Eastern Lentil Chickpea Stew (Printer View)

A hearty blend of lentils and chickpeas with sumac, lemon, and fresh parsley, inspired by Middle Eastern flavors.

# Components:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced

→ Spices & Seasonings

08 - 1 ½ teaspoons ground sumac
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional)

→ Liquids

15 - 4 cups vegetable broth
16 - 1 cup water
17 - Juice of 1 large lemon (about 3 tablespoons)

→ Fresh Herbs & Garnish

18 - ½ cup fresh parsley, chopped
19 - Lemon wedges, for serving

# Method steps:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Add minced garlic, diced carrots, and celery. Continue cooking for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne. Cook for 1 minute until fragrant.
04 - Incorporate lentils, chickpeas, vegetable broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until lentils are tender.
05 - Stir in lemon juice and half of the chopped parsley. Cook uncovered for an additional 2 to 3 minutes.
06 - Taste and adjust seasoning if necessary. Ladle stew into bowls, garnish with remaining parsley and lemon wedges, and serve warm.

# Expert Advice:

01 -
  • It fills your kitchen with warm, earthy aromas that make everyone wander in asking whats for dinner.
  • The sumac and lemon give it a tangy brightness that keeps you coming back for another spoonful.
  • Its forgiving and flexible, you can swap vegetables or add greens without worrying about ruining it.
  • One pot means less cleanup, which is always a win on a weeknight.
02 -
  • Dont skip blooming the spices in the oil, I once added them with the liquid and the flavor was flat and dull.
  • If your lentils are old, they can take forever to cook, buy them from a store with good turnover.
  • Add the lemon juice at the end, not earlier, or the acidity can make the lentils tough.
03 -
  • Toast your cumin and coriander seeds whole, then grind them fresh for a deeper, more aromatic flavor.
  • If you want a thicker stew, mash a few spoonfuls of the cooked lentils and chickpeas against the side of the pot before serving.
  • Always taste before serving and adjust the lemon and salt, it should be bright and balanced, not flat.
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