Middle Eastern Lentil Chickpea (Printer-Friendly)

A hearty stew with lentils, chickpeas, sumac, and fresh parsley offering vibrant, comforting Middle Eastern flavors.

# 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 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 vegetables begin to soften.
03 - Stir in sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add lentils, chickpeas, vegetable broth, and water. Bring to a boil, then 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.
06 - Adjust seasoning to taste. Ladle into bowls and garnish with remaining parsley and lemon wedges. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like comfort but feels light and alive at the same time, never heavy or predictable.
  • The recipe comes together in under an hour, which means weeknight dinners don't have to mean stress.
  • One pot, minimal cleanup, and it gets better when you reheat it the next day.
02 -
  • Don't skip the step of toasting your spices; it transforms them from flat powders into something aromatic and alive.
  • Sumac is the real star here—if you can't find it, use extra lemon zest, but understand that the flavor profile shifts slightly and becomes less tangy, more citrus-focused.
  • The stew thickens as it cools, so if it seems too thick the next day, just add a splash of broth or water when you reheat it.
03 -
  • A generous drizzle of good olive oil just before serving adds richness and makes the flavors pop in a way that's worth the extra step.
  • Keep tasting the broth as the lentils cook; this teaches you to recognize when they're done and prevents the disappointment of overcooked mushiness.
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