Middle Eastern Lentil Chickpea (Print)

Vibrant blend of lentils, chickpeas, and spices simmered to a comforting, aromatic dish with fresh herbs.

# What You Need:

→ Legumes

01 - 1 cup dried brown or green lentils, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 medium carrots, diced
07 - 2 celery stalks, diced

→ Spices & Seasonings

08 - 1 ½ teaspoons ground sumac
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground coriander
11 - ½ teaspoon smoked paprika
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional)

→ Liquids

15 - 4 cups vegetable broth
16 - 1 cup water
17 - Juice of 1 large lemon (about 3 tablespoons)

→ Fresh Herbs & Garnish

18 - ½ cup fresh parsley, chopped
19 - Lemon wedges, for serving

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.
02 - Add minced garlic, diced carrots, and celery. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Incorporate ground sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if using. Stir and cook for 1 minute until fragrant.
04 - Add rinsed lentils, drained chickpeas, vegetable broth, and water. Bring to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are tender.
05 - Stir in lemon juice and half of the chopped parsley. Cook uncovered for an additional 2 to 3 minutes. Adjust seasoning to taste, then serve garnished with remaining parsley and lemon wedges.

# Top Tips:

01 -
  • It transforms humble pantry ingredients into something that tastes like you spent hours layering flavors.
  • The sumac and lemon create a brightness that makes every spoonful feel alive, not heavy.
  • It's the kind of meal that tastes even better the next day, when the spices have really settled in.
  • You can make it on a weeknight without breaking a sweat, and it feeds a crowd without fuss.
02 -
  • Don't skip blooming the spices in the oil before adding the liquids, or you'll miss out on the deep, toasted flavor that makes this stew special.
  • If your lentils are older, they can take longer to cook, so check them at the twenty-five minute mark and give them more time if they're still firm.
  • Always add the lemon juice at the end, not during simmering, because cooking it too long can make the brightness turn bitter.
03 -
  • If you can't find sumac, use a little extra lemon zest stirred in at the end to mimic that tangy, citrusy flavor.
  • Taste the stew before serving and don't be shy about adding more salt or lemon, because legumes can absorb a lot of seasoning and sometimes need a final boost.
  • Use a heavy-bottomed pot if you have one, because it distributes heat evenly and prevents anything from sticking or scorching on the bottom.
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