Middle Eastern Lentil Chickpeas (Print)

Hearty lentils and chickpeas blended with sumac, lemon, and fresh parsley for a comforting Middle Eastern dish.

# Components:

→ 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until soft and translucent.
02 - Add minced garlic, diced carrots, and diced celery. Cook for 3 to 4 minutes until vegetables begin to soften.
03 - Stir in ground sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add rinsed 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 2 to 3 minutes.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with remaining parsley and lemon wedges.

# Expert Advice:

01 -
  • The sumac brings a pop of tartness that makes every spoonful taste bright without any extra salt.
  • It comes together in under an hour, but tastes like you've been simmering it all day.
  • One pot, no animal products, and naturally filling enough to feel like real dinner.
02 -
  • Don't skip the blooming step—cooking the spices in oil for that one minute changes everything, turning them from dusty powders into something deeply aromatic.
  • Taste the stew before adding all the lemon juice; you might find you want less or more depending on your broth's saltiness and your preference.
03 -
  • Buy whole sumac berries from a Middle Eastern market and grind them yourself if you can—the flavor is brighter and more complex than pre-ground.
  • Taste frequently as the stew simmers; lentils vary in how quickly they soften, so cooking time might be 25 minutes or 35 depending on your batch and your pot.
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