Spiced Chickpea and Lentil Stew
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 (vegetarian) ready in about 80 minutes pairs dried chickpeas, dried lentils, large 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse chickpeas and lentils in cold water and soak overnight. Drain and set aside.
- 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.
- 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.
- 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.
- Step 5: Serve warm, garnished with fresh cilantro if desired.
Frequently asked questions
How long does Spiced Chickpea and Lentil Stew take to make?
Total time is about 80 minutes (15 min prep + 65 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 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 dried chickpeas from drying out.
Can I substitute ingredients in 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 Spiced Chickpea and Lentil Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Chickpea and Lentil Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
