Middle Eastern Lentil Chickpea Stew (Printable Version)

A warm, aromatic stew combining lentils, chickpeas, sumac, and lemon for a nourishing Middle Eastern-inspired meal.

# 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
02 - Add the garlic, carrots, and celery to the pot. Sauté for 3 to 4 minutes until the vegetables begin to soften.
03 - Incorporate sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne pepper. Stir and cook for 1 minute until fragrant.
04 - Add the 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 the lemon juice and half of the chopped parsley. Cook uncovered for an additional 2 to 3 minutes.
06 - Taste and adjust seasoning as necessary. Serve hot, garnished with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It fills your kitchen with warm, earthy spices that make you feel like youve traveled somewhere without leaving home.
  • The sumac and lemon create a bright, tangy finish that cuts through the richness in a way that feels totally alive.
  • Its a one pot wonder that practically cooks itself while you fold laundry or answer emails.
  • Leftovers taste even better the next day, which is the ultimate sign of a stew done right.
02 -
  • Dont skip rinsing the lentils, it removes dust and any tiny stones that can ruin a bite.
  • If your stew looks too thick after simmering, just add a splash more water or broth and stir, it should be soupy but hearty.
  • Add the lemon juice at the end, not during the simmer, or it can make the lentils take forever to soften.
03 -
  • Toast your cumin and coriander in a dry pan before grinding them if you have whole spices, the flavor difference is stunning.
  • Use low sodium broth so you can control the salt level, especially since the stew reduces and concentrates as it cooks.
  • If youre meal prepping, store the stew and garnishes separately so the parsley stays fresh and bright.
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