Middle Eastern Lentil Chickpea Stew (Printable)

A hearty stew of lentils and chickpeas with sumac, parsley, lemon, and warm spices delivering bold Middle Eastern taste.

# 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 - 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:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Incorporate minced garlic, diced carrots, and celery. Cook for an additional 3 to 4 minutes until the vegetables soften.
03 - Stir in sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if desired. Cook for 1 minute until fragrant.
04 - Add rinsed lentils and chickpeas along with 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. Continue cooking uncovered for 2 to 3 more minutes.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with the remaining parsley and lemon wedges.

# Expert Tips:

01 -
  • It comes together with pantry staples and tastes like youve been cooking all day.
  • The sumac and lemon create a brightness that keeps every spoonful interesting.
  • Its forgiving enough for a weeknight but impressive enough to serve to guests.
  • Leftovers actually get better as the flavors deepen overnight.
02 -
  • Rinse the lentils thoroughly before cooking or you might end up with a cloudy, gritty broth.
  • Do not skip blooming the spices in the pot, that one minute transforms them from dusty to fragrant and makes all the difference.
  • Add the lemon juice at the end, not during simmering, or the acidity can toughen the lentils.
  • If the stew thickens too much as it sits, just stir in a splash of water or broth to bring it back to life.
03 -
  • Taste the stew before serving and add a pinch more salt or a squeeze more lemon, small adjustments make a huge difference.
  • Let the stew rest off the heat for five minutes before serving so the flavors settle and deepen.
  • If you want a thicker stew, mash a few spoonfuls of the lentils and chickpeas against the side of the pot and stir them back in.
  • Always have extra parsley and lemon wedges on hand, the freshness they bring at the table is irreplaceable.
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