Lentil and Chickpea Stew



This takes a little longer and uses more ingredients than the average Good Enough recipe, but it’s healthy, flavorful, and hearty.  Perfect as the weather gets a little cooler.

Lentil and Chickpea Stew, adapted from marthastewart.com


  • olive oil
  • 1 onion
  • 3 cloves garlic
  • 4 stalks of celery
  • 3 t. salt
  • 1/2 t. paprika
  • 1/2 t. turmeric
  • 1/2 t. ground ginger
  • 1/2 t. coriander
  • 1/4 t. nutmeg
  • 1/4 t. pepper
  • 1/8 t. ground cloves
  • 1 cinnamon stick
  • 6 cups vegetable or chicken stock
  • 1 14-oz. can diced tomatoes
  • 1 T. tomato paste (I buy it in a tube so I don’t have to waste a whole can)
  • 1-2 T. lemon juice
  • 1 c. yellow lentils
  • 2 cans garbanzo beans
  • 5 oz. orzo
  • 1/2 c. pitted dates
  • 3 T. (more or less) parsley


1) Chop onion, slice celery, press (or chop) garlic.  Heat olive oil in a large Dutch oven, add onion, celery and garlic and cook a few minutes until softened.

2) Measure your spices and salt into a small dish.  Add to the pan and stir.  Cook for a minute or two, until fragrant.

3) Add stock, cinnamon stick (if you didn’t add it with the spices), tomatoes, tomato paste, lemon juice, and lentils.  Bring to a simmer and cook for 20 minutes, stirring occasionally.

4) Drain and rinse the garbanzo beans.  Add them to the pan and simmer for another 20 minutes, stirring occasionally.

5) Add orzo and chopped dates and cook for 10 minutes, stirring from time to time.

5) Add chopped parsley.


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