Middle Eastern Lentil Chickpea Stew (Printer View)

A comforting blend of lentils, chickpeas, and aromatic spices simmered to perfection with fresh parsley and lemon.

# 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:

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 garlic, carrots, and celery to the pot. Cook for another 3 to 4 minutes until the vegetables begin to soften.
03 - Stir in sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
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 parsley. Cook uncovered for 2 to 3 more minutes.
06 - Adjust seasoning to taste. Serve hot, garnished with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It's the kind of dish that tastes like it took hours but comes together in under an hour, leaving you feeling accomplished without the stress.
  • The lemony brightness cuts through the earthiness of the legumes in a way that makes every spoonful feel both comforting and lively.
  • One pot, minimal cleanup, and somehow it's satisfying enough to serve to people you actually want to impress.
02 -
  • The lemon juice goes in at the end, not the beginning—adding it too early lets the bright flavors fade as everything simmers together, and you lose that final lift.
  • Don't skip rinsing the lentils or the canned chickpeas; it sounds like an extra step, but it changes the texture and keeps the broth from becoming cloudy.
  • Taste as you season; sumac and lemon are both tart, and you want balance, not puckering.
03 -
  • Use vegetable broth that you actually like drinking; it becomes the backbone of the entire stew, so quality matters.
  • Don't be afraid to adjust the spices to suit you—this is your kitchen, and your palate is the final authority.
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