Cinnamon-Spiced Chickpea and Lentil Stew with Tomatoes
A hearty vegan stew featuring chickpeas and lentils simmered with tomatoes and warm cinnamon, creating a comforting and flavorful dish perfect for cooler evenings. This middle eastern-inspired vegan ready in about 50 minutes pairs rinsed dried brown lentils, (14.5 oz) canned diced tomatoes, large, diced yellow 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 cup, rinsed dried brown lentils
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14.5 oz) canned diced tomatoes
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and soft.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cinnamon, 1 tbsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed dried brown lentils, 1 can (15 oz) drained and rinsed chickpeas, and 1 can (14.5 oz) diced tomatoes with their juices. Pour in 4 cups vegetable broth and stir well.
- Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste.
- Step 6: Serve the stew hot garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.
Frequently asked questions
How long does Cinnamon-Spiced Chickpea and Lentil Stew with Tomatoes take to make?
Total time is about 50 minutes (10 min prep + 40 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 Cinnamon-Spiced Chickpea and Lentil Stew with Tomatoes?
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 rinsed dried brown lentils from drying out.
Can I substitute ingredients in Cinnamon-Spiced Chickpea and Lentil Stew with Tomatoes?
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 Cinnamon-Spiced Chickpea and Lentil Stew with Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Cinnamon-Spiced Chickpea and Lentil Stew with Tomatoes vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
