Curried Lentil and Chickpea Stew


  • 3 c. vegetable or chicken broth
  • 1 c. lentils
  • 1 c. canned Garbanzo beans
  • 2 tbsp. curry powder
  • 2 potatoes cubed
  • 1 c. carrots, chopped
  • 1/2 medium onion, chopped
  • salt and pepper to taste
  • red pepper flakes to taste


Heat oil over medium heat and cook onions until clear. Add curry powder and cook for 30 seconds. Add broth, carrots and lentils. Bring to a rolling boil, then turn down heat and simmer for 10 minutes. Add cubed potatoes and continue to cook for 15 minutes. Add Garbanzo beans and cook until lentils are tender. If you want the stew to be thicker, then use an immersion blender. Serve over your favourite rice.
This post was republished with the permission of our friends at Noosh Catering, check out the original article here.

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