One-Pot Moroccan-Spiced Chickpea and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty, warming stew with earthy lentils, chickpeas, and aromatic Moroccan spices simmered in a rich tomato base. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 50 minutes pairs olive oil, yellow onion, garlic cloves 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 rice, quinoa, or a quick salad. 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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 medium, diced carrot
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 cup, rinsed dried brown lentils
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 3 minced garlic cloves, and 2 diced medium carrots. Sauté for 5-6 minutes until the onion is translucent and carrots soften.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cook for 1 minute until the spices are fragrant.
3. Step 3: Add 1 cup rinsed dried brown lentils, 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Stir to combine, then bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender and the stew thickens. Stir occasionally to prevent sticking.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.