Lentil and Chickpea Stew Recipe
Lentil and chickpea stew is that bestie who shows up with wine, snacks, and unsolicited life advice—comforting, filling, yet dramatic.
Lentils bring earthy richness, while chickpeas strut in like protein-packed divas, proving beans really can multitask harder than any modern woman.
Onions, garlic, and spices build layers of flavor deeper than your Instagram stalking history, making each spoonful irresistibly bold and satisfying.
This hearty vegan dish simmers into pure magic, warming your soul without sabotaging your jeans. Carbs required, guilt optional, self-love mandatory, darling.
Lentil and Chickpea Stew Recipe
A hearty vegan stew with lentils, chickpeas, vegetables, and spices—flavorful, wholesome, and cozy enough to replace therapy.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks chopped
- Tomatoes – 2 cups diced
- Red lentils – 1 cup rinsed
- Cooked chickpeas – 2 cups or 1 can, drained
- Vegetable broth – 6 cups
- Cumin – 1 tsp
- Paprika – 1 tsp
- Coriander – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, carrots, and celery for 6 minutes.
- Add cumin, paprika, coriander, turmeric; stir for 1 minute.
- Stir in lentils, chickpeas, tomatoes, broth, salt, and pepper.
- Bring to boil, then reduce heat and simmer 40 minutes.
- Garnish with parsley and serve warm with bread or rice.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Vitamin A: 50%
- Vitamin C: 20%
- Iron: 35%
- Folate: 45%
- Magnesium: 25%
Additional Notes
- Add spinach in the last 5 minutes for extra greens.
- Use smoked paprika for a deeper, sultry kick.
- This stew freezes beautifully—perfect for lazy future you.
