Lentil and Chickpea Tagine with Cinnamon
A hearty vegetarian stew simmered with aromatic spices and sweet dried apricots, finished with a hint of cinnamon for warmth. This mediterranean-inspired vegetarian ready in about 65 minutes pairs rinsed brown lentils, (15 oz), drained and rinsed chickpeas, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed brown lentils
- 1 can (15 oz), drained and rinsed chickpeas
- 1 can (14 oz) diced tomatoes
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 cup diced carrots
- 1 cup diced sweet potato
- 1/2 cup diced apricots
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp dried thyme
- 3 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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 medium finely chopped onion and cook for 5 minutes until softened and translucent.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed brown lentils, 1 cup diced carrots, 1 cup diced sweet potato, 1 can drained chickpeas, 1 can diced tomatoes, 1/2 cup diced apricots, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Pour in 3 cups chicken or vegetable broth, then bring to a simmer.
- Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils and vegetables are tender, stirring occasionally.
- Step 6: Taste and adjust seasoning if needed. Serve hot with crusty bread.
Frequently asked questions
How long does Lentil and Chickpea Tagine with Cinnamon take to make?
Total time is about 65 minutes (20 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 Lentil and Chickpea Tagine with Cinnamon?
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 brown lentils from drying out.
Can I substitute ingredients in Lentil and Chickpea Tagine with Cinnamon?
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 Lentil and Chickpea Tagine with Cinnamon 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.
Is Lentil and Chickpea Tagine with Cinnamon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The cinnamon was a perfect touch. Made for my family and they all asked for seconds.
- ★★★★★
Perfect for a cozy dinner. The lentils were tender and the chickpeas added a nice texture.
- ★★★★★
The cinnamon added a wonderful depth. Served with couscous, it was a hit!
