Description
This spiced chickpea and lentil stew is a hearty, comforting vegetarian dish that’s warm and flavorful. It’s perfect for a quick and easy meal, ready in about 20 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 cup red lentils, rinsed
- 3 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Stir in the rinsed chickpeas, diced tomatoes, rinsed red lentils, and vegetable broth.
- Bring the stew to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the lentils are tender and the stew has thickened.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a creamier stew, you can mash some of the chickpeas against the side of the pot.
- Feel free to add other vegetables like spinach, kale, or diced sweet potatoes.
- Adjust the cayenne pepper to your spice preference.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: Approximately 8g
- Sodium: Approximately 600mg (will vary based on broth and added salt)
- Fat: Approximately 8g
- Saturated Fat: Approximately 1g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 55g
- Fiber: Approximately 15g
- Protein: Approximately 15g
- Cholesterol: 0mg