Middle Eastern Lentil Chickpea Stew (Print Version)

A hearty stew combining lentils, chickpeas, sumac, and fresh herbs for a comforting, vibrant dish.

# Ingredient List:

→ 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 - 1½ 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 sauté for 4 to 5 minutes until soft and translucent.
02 - Add garlic, carrots, and celery to the pot. Cook for an additional 3 to 4 minutes until the vegetables begin to soften.
03 - Incorporate sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if using. Stir and 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 parsley. Cook uncovered for 2 to 3 minutes. Adjust seasoning to taste.
06 - Ladle stew into bowls and garnish with remaining parsley and lemon wedges. Serve hot.

# Helpful Hints:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all afternoon.
  • The sumac and lemon create a brightness that makes every spoonful feel intentional and complex.
  • One pot, vegan, naturally filling—it's the kind of meal that works for weeknight dinners or when unexpected guests arrive.
02 -
  • Don't rush the onion; those few extra minutes of cooking time create the sweet foundation that makes the spices taste rounder and less sharp.
  • Taste the broth before using it, because a mediocre broth will make a mediocre stew, no matter how perfectly you execute everything else.
  • The lemon juice should be added just before serving so it stays bright and doesn't fade into the background heat.
03 -
  • Make this recipe twice as large and freeze half; it reheats perfectly and becomes an instant dinner on nights when cooking feels like too much.
  • If sumac isn't available in your area, order it online or use extra lemon zest, but once you taste real sumac, you'll understand why it's worth seeking out.
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