Lentil and chickpeas spicy stew


A very tasty dish of mixed legumes. A union of chickpeas and lentils cooked with tomato and spices such as cinnamon, ginger and paprika make this dish unique in its flavour.

Lentil and chickpeas spicy stew
Cooking time


For 4 Person(s)


  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 medium carrot
  • 0.5 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 0.5 tsp sweet paprika
  • 0.5 tsp coriander seeds
  • 2 allspice seeds
  • 0.5 cup decorative red lentils
  • 0.5 cup dry lentils
  • 1 can chickpeas
  • 1 tsp (or more) salt
  • 2 medium tomato
  • 1 cup tomato sauce
  • 1 liter water

Lentil and chickpeas spicy stew Directions

  1. In a saucepan heat the oil and fry for a minute the garlic cut into listrelle. Add the carrot, cut into small pieces and all spices except salt. Cook for a few minutes, stirring often.

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  2. Add the tomato puree and tomato cut in cubes.

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  3. United two types of lentils and a liter of water. Turn up the heat and bring to a boil. Now add the chickpeas previously drained, salt and parsley.

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  4. Cook over high heat for 15-20 minutes or until the lentils are tender and the sauce become shrinks a little. Taste, season with salt and serve.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving

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