Best Spicy Lentil Chickpea Stew Recipes

MOROCCAN CHICKPEA LENTIL STEW

Moroccan Chickpea Lentil Stew image

This Moroccan-spiced stew is packed with chickpeas, lentils, tomatoes and sweet potatoes. It's gluten free, vegan, and ready in about 45 minutes. Delicious as leftovers and best served with warm pita or flatbread!

Provided by Lexi

Categories Dinner

Time 55m

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
1 yellow onion, diced
1 tbsp minced garlic (2-3 cloves)
2 cups diced sweet potato (2-3 potatoes depending on size)
4 cups vegetable broth
1 can diced tomatoes
1/2 cup dry green or brown lentils
¾-1 tsp salt
½ tsp cumin
¼ tsp ground ginger
¼ tsp coriander
¼ tsp cinnamon
⅛ tsp cayenne
1 15 oz. can chickpeas, drained and rinsed
Optional toppings: yogurt, fresh parsley or cilantro

Steps:

Preheat soup pot or dutch oven over medium heat. Add oil.
Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
Stir in sweet potatoes and cook for 5-6 minutes.
Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
Add chickpeas and cook for an additional 5 minutes.
Serve with a drizzle of plain yogurt and fresh herbs.

Nutrition Facts : Calories 414 calories, Sugar 12.1 g, Sodium 1487.8 mg, Fat 13.2 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 57.5 g, Fiber 10.7 g, Protein 19.8 g, Cholesterol 9.3 mg

SPICY LENTIL & CHICKPEA STEW

Spicy Lentil & Chickpea Stew image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges