Antique-Style Spiced Chickpea and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Hearty and warming chickpea and lentil stew slow-cooked with a blend of traditional spices and vegetables inspired by ancient recipes. This middle eastern-inspired vegan ready in about 60 minutes pairs dry brown lentils, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry brown lentils
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lemon wedges

Instructions

1. Step 1: Rinse 1 cup dry brown lentils under cold water and drain. Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1 minute until spices are aromatic.
3. Step 3: Add 1 cup rinsed lentils, 1 can (14 oz) crushed tomatoes, 4 cups vegetable broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
4. Step 4: Stir in 1 can (15 oz) drained and rinsed chickpeas and continue simmering for another 15 minutes until lentils are tender and stew thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges to squeeze over the stew for brightness.