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Spicy Lentil & Chickpea Stew Recipe
Spicy Lentil & Chickpea Stew Recipe photo by Taste of Home

Spicy Lentil & Chickpea Stew Recipe

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This recipe came to me from a friend and previous coworker at a health food store. I changed a few things until I found a version that my family loves. My 5-year-old 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
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 8 servings

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) chickpeas or garbanzo beans, 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

Directions

  1. In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir 8-10 minutes or until onion is tender. Transfer to a 5- or 6-qt. slow cooker.
  2. Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours or until lentils are tender. Stir in spinach. Top servings with yogurt. Yield: 8 servings (2-3/4 quarts).
Originally published as Spicy Lentil & Chickpea Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p56

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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