Antique-Style Spiced Chickpea and Lentil Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 45 min Serves 6 Middle Eastern cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Antique-Style Spiced Chickpea and Lentil Stew take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Antique-Style Spiced Chickpea and Lentil Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.

Can I substitute ingredients in Antique-Style Spiced Chickpea and Lentil Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Antique-Style Spiced Chickpea and Lentil Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Antique-Style Spiced Chickpea and Lentil Stew?

Middle Eastern vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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