These stewed chickpeas and red lentils are super savory, rich, and hearty. Perfect with bright and zesty plant-based Greek yogurt and lots of herbs.
With a filling trifecta of red lentils, rice, and chickpeas, this flavorful vegan stew is a perfect midweek meal.
A hearty pantry stew that’s easy to make but big on flavor? Yes, please! Chickpeas, lentils, and rice simmer with spices and finish with a mélange of fresh herbs. A zesty Greek yogurt on top adds the perfect creaminess.
What you need
- Aromatics and spices: You’ll use a diced onion, garlic powder, paprika, and Aleppo pepper. If you don’t have Aleppo pepper, you can use crushed red pepper to taste.
- Stew: The stew is made with red lentils, canned chickpeas, and long-grain white rice.
- Herbs: I finish the stew with fresh parsley, oregano, and dill. You can use the dry counterparts of each spice instead if needed. Minced scallions would also be delicious!
- Finishing touches: I finish the stew with plant-based Greek yogurt (I love Kite Hill for this) blended with lemon juice and lemon zest. I also top each bowl with sumac for extra tang and a pinch of Aleppo pepper for a touch of extra heat.
How to make it
- Step 1: Sauté the onion until softened. Add the chickpeas and dry spices.
- Step 2: Add the lentils and rice and cover with water. Bring to a boil and then reduce the heat and simmer, uncovered, for about 30 minutes until the lentils are tender.
- Step 3: Whisk the Greek Yogurt with lemon zest and lemon juice, and season with salt.
- Step 4: Add the fresh herbs to the stew along with lemon juice.
- Step 5: Serve it up! Spoon the stewed lentils and chickpeas into bowls and finish with Greek yogurt, along with a sprinkle of sumac and Aleppo pepper.
Stewed Chickpeas and Red Lentils
These stewed chickpeas and red lentils are super savory, rich, and hearty. Perfect with bright and zesty plant-based Greek yogurt and lots of herbs.
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Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 yellow onion peeled and diced
- 1 (15-ounce) can chickpeas drained
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon Aleppo pepper or use a pinch of crushed red pepper flakes to taste
- ½ cup red lentils rinsed and picked over
- ½ cup long-grain white rice such as jasmine or jasmati
- 4 cups water plus more if needed
- ¼ cup Italian parsley loosely packed and minced; or use 1 tablespoon dried parsley
- ¼ cup dill loosely packed and minced; a few fronds reserved for garnish; or use 1 tablespoon dried dill
- 1 tablespoon oregano minced; or use 1 teaspoon dried oregano
- 1 large lemon
- ½ cup plant-based Greek yogurt I used Kite Hill
- Kosher salt
- Black pepper
- Sumac optional, for serving
Instructions
Sauté the onion:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes. Add the chickpeas and season with 1 teaspoon kosher salt, 2 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon Aleppo pepper, and black pepper to taste. Stir to coat and sauté briefly until fragrant.
Simmer the red lentils:
- Add the red lentils and white rice. Cover with 4 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the rice and lentils are tender. Add a few splashes of water as needed if the liquid evaporates too quickly.
Prepare the Greek yogurt:
- Zest the lemon and set aside. Juice the lemon into another bowl; it should yield about 2 tablespoons.
- Add the Greek yogurt to a bowl. Add the lemon zest and 1 tablespoon of lemon juice. Season with a pinch of salt and whisk until smooth. Set aside.
Finish the red lentils:
- Add the parsley, dill, oregano, remaining 1 tablespoon lemon juice, and 1 tablespoon extra virgin olive oil to the lentils. Stir to combine and simmer for 5 minutes. Taste the lentils and season to taste with salt.
To serve:
- Spoon the lentils into bowls and top with the Greek yogurt. Garnish with the reserved dill, a pinch of sumac, and a pinch of Aleppo pepper, if desired. Enjoy!
