Middle Eastern Lentil Chickpea Stew (Printable Version)

A hearty blend of lentils, chickpeas, and aromatic spices delivering a vibrant, comforting dish.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Add minced garlic, diced carrots, and diced celery. Cook 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 pepper. Cook for 1 minute until aromatic.
04 - Add 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 2 to 3 minutes.
06 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with remaining parsley and lemon wedges. Serve hot.

# Additional Tips::

01 -
  • It's the kind of stew that gets better as it sits, so you can make it ahead and actually enjoy your evening.
  • The sumac and lemon create a brightness that makes you feel like you're eating something nourishing rather than heavy.
  • One pot, minimal cleanup, and it stretches easily if unexpected guests show up.
02 -
  • Don't skip rinsing the lentils; it removes dust and debris that nobody wants in their bowl.
  • If your lentils are older than a year, they'll take longer to cook, so start tasting around the 25-minute mark.
  • Sumac can be hard to find, but it's worth ordering online rather than substituting; it brings something lemon juice alone simply cannot.
03 -
  • If you taste it and it feels flat, it usually needs more salt or more lemon—not more of everything.
  • Adding a splash of extra olive oil right before serving creates a subtle richness that catches people's attention.
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