Smoky Slow cooker Stewed Lentils and Chickpeas is a deliciously flavorful and rich vegetarian dish that you can make in the slow cooker (or on the stovetop). This slow cooker recipe is adapted from a recipe in Cool beans, written by Joe Yonan.
I have made a few alterations to the ingredients and have simplified the cooking process to make this incredibly simple and delicious slow cooker meal. This healthy and nutritious dish is full of rich smokey flavors from the baharat spice blend. This stew is super healthy, being low in fat and high in fiber, but also feels like cozy comfort food you will look forward to on a chilly day.
Baharat is a common spice blend in Middle Eastern cooking. Typical baharat seasoning ingredients including allspice, chili peppers, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns. It’s a lovely, all-purpose blend that has a little heat. Baharat is a popular seasoning for lamb, chicken, beef, and fish.
The combination of red lentils and chickpeas, creates a wonderful balance of textures in this stew. Red lentils, cook quickly and become soft and creamy. Because of this, they are frequently used in soups and curries. The canned chickpeas remain on the other hand, do not break down as quickly so they hold their texture. I like the balance the two different kinds of legumes, bring to this flavorful stew.
Garnish and toppings:
Tahini– I love the nutty richness of tahini drizzled over the stew. Get a high-quality tahini! Once you experience the beautiful, smooth texture of a high-quality tahini you have a hard time going back. Krinos Tahini is the brand is the one I look for.
Cilantro– the bright and citrusy flavor of cilantro pears, wonderfully with the rich flavor of the baharat. Plus you gotta love the little sprinkle of green over this beautiful red dish.
Ok this might be the easiest dinner you have ever made.
Put all of the ingredients (except the tahini and cilantro) into the slow cooker. Cook on low for 6 hours or on high for 4 hours. Serve hot topped with tahini and chopped cilantro.
Frequently Asked Questions
The original version in the cool beans book is served with sumac and roasted cauliflower. Which looks amazing. I never actually made this dish with cauliflower, but I have tried it with sumac, roasted celery root and parsnips-which were delicious. We also frequently serve it over barley or quinoa. It’s also pretty amazing with a piece of crusty bread.
Yes, I often cook up a big batch and then enjoy it throughout the week for effortless meals for the week. Once the lentil stew is completely cooled, store it in the fridge in an airtight container and it will keep well for 5 to 6 days. Reheat gently in the microwave or on the stovetop with a little water to thin as needed.
Yes, this freezes beautifully! This recipe makes a big batch, so freeze the leftovers to enjoy at a later date. Freeze it in individual containers and it will keep well for up to 3 months. Thaw it in the fridge overnight before reheating.
Yes, It involves a few more steps but is pretty low effort and will be ready in 30 minutes.
Saute the onions, carrots, and garlic in the olive oil for 6-9 minutes until soft. Add the baharat, salt, and pepper and stir continuously for 2 minutes to bring out all the flavors. Add the remaining ingredient tests and bring the stew to a boil, cover, and reduce the heat to a simmer. Cook until the lentils are soft, about 30 minutes, stirring once or twice throughout.
- French Lentils Braised in Red Wine and Caramelized Onions
- Chickpea Curry Soup with Roasted Cashews
- Vegetarian Tikka Masala
- Lentil Quinoa Jalapeño and Preserved Lemon Soup
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Smoky Slow Cooker Stewed Lentils and Chickpeas
- Slow Cooker
- 1 onion
- 4 carrots maybe add
- 1 garlic minced
- 1 28 oz can of tomatoes
- 2 cups water
- 1 teaspoon cumin
- 1 teaspoon baharat
- ½ teaspoon coriander
- 1 salt teaspoon
- ½ freshly ground pepper
- 1 cup red lentils
- 2 cans chickpeas drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- chopped cilantro
- tahini drizzled over
- Put all of the ingredient (except the tahini and cilantro) into the slow cooker.
- Cook on low for 6 hours or on high for 4 hours.
- Serve hot topped with tahini and chopped cilantro.