One-Pot Spiced Chickpea and Lentil Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty and warming one-pot stew featuring tender lentils and chickpeas simmered with aromatic spices and tomatoes. This Middle Eastern Easter recipe (vegetarian, gluten free), ready in about 55 minutes, pairs olive oil, yellow onion, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 yellow onion, diced
• 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 dried brown lentils, rinsed
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.