Skip to main content

Food & Home

Spiced Chickpea, Lentil, and Carrot Stew with Herbs and Yogurt


This hearty stew is loosely inspired by harira, a Moroccan stew consisting of tomatoes, harissa, spices, and a mix of legumes like lentils, chickpeas, and fava beans. Our version skips the nightshades (tomatoes and harissa), adds carrots for sweetness, and goes heavy on the spices. We use a combination of chickpeas and red lentils—the red lentils cook so quickly and help thicken the broth, adding body, almost acting like a roux. The topping of coconut yogurt, cilantro, and lemon brightens up all those deep, earthy flavors.

Serves 2 to 3

extra virgin olive oil

1 yellow onion, diced

2 stalks celery, diced

3 cloves garlic, minced

1 teaspoon grated ginger

kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon turmeric

½ teaspoon freshly cracked black pepper

pinch ground cinnamon

4 carrots, cut into ½-inch pieces

¼ cup red lentils

1 (16-ounce) can chickpeas

3 cups vegetable stock

cilantro, lemon wedges, and plain coconut yogurt, for serving

1. Heat a few tablespoons of olive oil over medium heat in a saucepan or high-sided skillet. Add the onion and celery and cook for a few minutes, until they start to look translucent. Add the garlic and ginger, along with a pinch of salt.

2. After a couple more minutes, add the spices. Cook for a few minutes, stirring occasionally, until very fragrant. Add the carrots and lentils and cook for about 5 minutes before adding the chickpeas and vegetable stock.

3. Turn up the heat and bring to a boil, then reduce the heat to low and let simmer for about 30 minutes, or until the lentils and carrots are tender and the stew has thickened.

4. Taste and adjust seasoning with salt as needed. Top with cilantro, coconut yogurt, and lemon wedges.