Baharat-Spiced Chickpea and Lentil T'Beet

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A deeply flavorful vegetarian stew simmered with chickpeas, brown lentils, and a warm baharat spice blend, finished with fresh herbs and lemon. This Iraqi-inspired one-pot recipe (vegetarian), ready in about 50 minutes, pairs chickpeas, brown lentils, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 can (15 ounces), drained chickpeas
• 1/2 cup brown lentils
• 1 medium, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tablespoons tomato paste
• 1.5 teaspoons baharat spice blend
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 5 minutes until softened.
2. Step 2: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant. Add brown lentils, drained chickpeas, 1.5 teaspoons baharat, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in 2 cups vegetable broth and bring to a simmer.
3. Step 3: Cover and simmer for 25 minutes, or until lentils are tender. Stir in 1/4 cup chopped cilantro and 1 tablespoon lemon juice, then cook uncovered for 5 minutes to blend flavors.