Middle Eastern Lentil Chickpea Stew (Printable Version)

Hearty lentils and chickpeas cooked with sumac, fresh parsley, and lemon for a rich, aromatic dish.

# What You'll 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 sauté for 4 to 5 minutes until soft and translucent.
02 - Add minced garlic, diced carrots, and celery to the pot. Cook for 3 to 4 minutes until the vegetables soften.
03 - Incorporate ground sumac, cumin, coriander, smoked paprika, salt, black pepper, and optional cayenne pepper. Stir and cook for 1 minute until fragrant.
04 - Add rinsed lentils, drained chickpeas, vegetable broth, and water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 25 to 30 minutes until lentils are tender.
05 - Stir in lemon juice and half of the chopped parsley. Continue cooking uncovered for 2 to 3 minutes.
06 - Taste and adjust seasoning as desired. Serve hot, garnished with remaining parsley and lemon wedges.

# Expert Insights:

01 -
  • It comes together in under an hour but tastes like youve been tending it all day.
  • The sumac adds a brightness that feels like sunshine, even in the middle of winter.
  • Its one of those rare dishes that actually gets better the next day, which means lunch is already handled.
02 -
  • Don't skip rinsing the lentils—I learned this the hard way when my broth turned murky and tasted oddly dusty.
  • If your sumac is old, it loses its punch, so give it a sniff before you add it and use a little extra if needed.
  • Let the stew sit for 10 minutes before serving—it thickens slightly and the flavors settle in a way that makes every bite better.
03 -
  • Toast your cumin and coriander in a dry pan before adding them—it takes 30 seconds and makes the spices smell like a completely different dish.
  • Use the lemon wedges as more than garnish—squeeze them over each spoonful to adjust the brightness as you eat.
  • If the stew gets too thick after sitting, don't panic—just stir in a little warm broth or water until it reaches the consistency you want.
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