One-Pot Spiced Chickpea and Lentil Stew
A hearty and warming one-pot stew featuring tender lentils and chickpeas simmered with aromatic spices and tomatoes. This middle eastern-inspired easter (vegetarian, gluten free) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, minced 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 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp red chili flakes
- 1 cup, rinsed dried brown lentils
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (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
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp red chili flakes to the pot. Stir continuously for 30 seconds to toast the spices and release their aroma.
- Step 3: Pour in 1 cup rinsed dried brown lentils, 1 can (15 oz) drained and rinsed chickpeas, 1 can (14 oz) diced tomatoes with juices, and 3 cups vegetable broth. Stir in 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 35-40 minutes until lentils are tender and stew has thickened.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice to brighten the flavors. Adjust seasoning if needed and serve warm.
Frequently asked questions
How long does One-Pot Spiced Chickpea and Lentil Stew take to make?
Total time is about 55 minutes (10 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 One-Pot Spiced Chickpea and Lentil Stew?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Spiced Chickpea and Lentil Stew?
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 One-Pot Spiced Chickpea and Lentil Stew 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 One-Pot Spiced Chickpea and Lentil Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew was a hit at my Easter dinner! The spices were perfect and the chickpeas were so tender.
- ★★★★☆
Tasty, but I found it slightly bland. Next time I'll add more cumin. Still a great weeknight meal.
- ★★★☆☆
The lentils were overcooked and the stew was too watery. Not the best for Easter, but I'll try again.
