Middle Eastern Lentil Chickpea Stew (Print)

A vibrant, aromatic stew combining lentils, chickpeas, and Middle Eastern spices for a nourishing meal.

# What You 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened and translucent.
02 - Incorporate garlic, carrots, and celery. Cook for an additional 3 to 4 minutes until vegetables start to soften.
03 - Mix in sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne pepper. 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 the parsley. Continue cooking uncovered for 2 to 3 minutes.
06 - Adjust seasoning to taste. Serve hot garnished with remaining parsley and lemon wedges.

# Helpful Hints:

01 -
  • The sumac gives you that citrusy zing without needing to squeeze a lemon over everything—it's built right in.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you fussed.
  • Lentils and chickpeas together create a protein-packed bowl that actually satisfies, whether you eat meat or not.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid can make your stew taste tinny and flat instead of bright.
  • Sumac is essential here; lemon zest is a decent substitute, but the flavor profile shifts—sumac brings a depth that zest alone can't match.
  • Add the lemon juice at the very end; cooking it too long mutes that citrus punch you worked to build.
03 -
  • Use homemade vegetable broth if you can—it makes a noticeable difference in the final taste, adding body and depth that box broth can't quite reach.
  • If sumac is hard to find, look for it in the spice section of Middle Eastern markets or order it online; it's worth seeking out because there really isn't a perfect substitute.
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