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-inspired 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
