Chickpea, Kale

Spiced Chickpea Stew + Lentils, Herbs and Yogurt

Return to This Week’s Menu

Spiced Chickpea Stew + Lentils, Herbs and Yogurt

Serves 4  | Prep Time: 15 minutes | Cook Time: 30-35 minutes


  • Extra virgin olive oil
  • 1 yellow onion, medium diced
  • 2 stalks celery, medium diced
  • 3 cloves garlic, minced
  • 1 teaspoon (or more if you’d like) grated ginger
  • Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground turmeric
  • Freshly ground black pepper
  • Pinch ground cinnamon
  • 4 carrots, cut into 1/2 inch pieces
  • 1/4 cup red lentils
  • 1 (16-ounce) can chickpeas
  • 3 cups vegetable stock or water
  • To serve: cilantro, plain coconut yogurt and fresh lemon juice

Chef Tips


Step 1

Preheat a saucepan over medium heat. Add a few tablespoons of olive oil; add the onion and celery and cook until translucent; season with salt. Add the garlic and ginger.

Step 2

Add the spices. Cook for a few minutes, stirring occasionally, until very fragrant. Add the carrots and lentils and cook for about 5 minutes. Add the chickpeas and vegetable stock.

Step 3

Bring the mixture to a boil and reduce to a simmer for about 30 minutes, or until the lentils and carrots are tender and the stew has thickened. Add a little more stock if the liquid has evaporated too much.


Taste the stew and adjust with salt as needed. Top with cilantro, coconut yogurt and a nice spritz of lemon juice.