Spiced Chickpea and Lentil Stew

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A hearty, protein-packed stew with warm spices and tender legumes, perfect for chilly evenings. The slow-cooked flavors meld beautifully with a touch of coconut milk. This Indian recipe (vegetarian), ready in about 80 minutes, pairs chickpeas, lentils, onion 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 dried chickpeas
• 1/2 cup dried lentils
• 1 large onion
• 3 cloves garlic
• 1 tbsp grated ginger
• 2 tbsp tomato paste
• 1 can (13.5 oz) coconut milk
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• to taste salt

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Instructions

1. Step 1: Rinse chickpeas and lentils in cold water and soak overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and grated ginger, cooking for 2 minutes until fragrant.
3. Step 3: Stir in tomato paste, cumin, coriander, and turmeric. Cook for 1 minute until the spices bloom. Add soaked chickpeas, lentils, and 6 cups water. Bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally.
4. Step 4: Add coconut milk and continue simmering for 20 minutes until the stew thickens and the legumes are tender. Season with salt to taste.
5. Step 5: Serve warm, garnished with fresh cilantro if desired.