Middle Eastern Lentil Chickpea Stew (Printable)

A hearty blend of lentils, chickpeas, and spices simmered with fresh parsley and lemon for vibrant flavors.

# 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Add garlic, carrots, and celery to the pot. Cook for 3 to 4 minutes until the vegetables start to soften.
03 - Stir 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 of the chopped parsley. Cook uncovered for 2 to 3 minutes.
06 - Taste and adjust seasoning if needed. Serve hot, garnished with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • It's the kind of one-pot meal that tastes like you spent all day on it, but really just simmers while you catch up on emails.
  • The sumac and lemon make it taste vibrant and alive, not heavy or boring like so many bean stews can be.
  • You probably have most of these ingredients already, and the ones you don't are worth keeping around.
02 -
  • Don't skip rinsing the lentils and chickpeas, it gets rid of debris and that starchy film that can make the broth cloudy.
  • If your stew tastes flat at the end, it probably just needs more salt or a squeeze of lemon, taste as you go and trust your instincts.
03 -
  • Taste the stew before serving and adjust the lemon and salt, that final tweak is what makes it sing.
  • If you're using dried chickpeas instead of canned, cook them separately first so they're tender before adding them to the stew.
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