Moroccan Lentil and Chickpea Curry
A vibrant, spiced lentil and chickpea curry simmered in tomato sauce and warmed with cinnamon and cumin, perfect for a flavorful vegan dinner. This African-inspired curry recipe (vegan), ready in about 55 minutes, pairs 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 310 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 brown lentils
- 15 oz, drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 14 oz canned diced tomatoes
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup brown lentils and set aside. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1-2 minutes until fragrant.
- Step 3: Stir in 1 1/2 teaspoons ground cumin, 1/2 teaspoon ground cinnamon, 1 teaspoon ground turmeric, and 1 teaspoon ground coriander. Cook for 30 seconds to bloom the spices.
- Step 4: Pour in 14 ounces canned diced tomatoes with juices and 3 cups vegetable broth. Add the rinsed lentils, 15 ounces drained and rinsed canned chickpeas, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and curry thickens.
- Step 6: Stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lemon juice for brightness. Serve hot with rice or flatbread.
Frequently asked questions
How long does Moroccan Lentil and Chickpea Curry take to make?
Total time is about 55 minutes (15 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 Moroccan Lentil and Chickpea Curry?
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 brown lentils from drying out.
Can I substitute ingredients in Moroccan Lentil and Chickpea Curry?
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 Moroccan Lentil and Chickpea Curry 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 Moroccan Lentil and Chickpea Curry 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.
