Black Lentil and Chickpea Stew

We have decided its time to start eating less meat and chicken and try out more veggie dishes. Not only is it healthier but its cheaper too.

This was my first real veggie dish with lentils and it turned out so well. Aaron even went back for seconds when I thought I would have had to bribe him to even try it.

Black Lentil and Chickpea Stew
Prep Time
15 mins
Cook Time
40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Vegan, Vegetarian
Servings: 4
Author: Gina
  • olive oil
  • 1 medium onion roughly chopped
  • 2 teaspoons cinnamon
  • 2 teaspoons ras al hanut spice
  • 2 teaspoons sweet chili flakes
  • garlic crushed, as much as you like
  • 2 cups vegetable stock
  • 2 cups water
  • 1 can diced or crushed tomatoes
  • 2 medium carrots peeled and sliced into thin rounds
  • 1 cup black lentils uncooked, soaked
  • 1 tin ready to eat chickpeas
  1. Heat oil in the pot

  2. Add onions, garlic and spices, stir until everything is mixed and the onions are soft

  3. Add stock, water, tomatoes, carrots and lentils

  4. Bring to the boil and then lower heat and simmer, uncovered for about 25 minutes

  5. Add chickpeas and simmer for a further 10 minutes

Recipe Notes

Serve over rice or with naan

I adapted this recipe from

Comfort food

Nothing quiet describes comfort food like a rich stew and rice. 

So when I asked for recipes for a kilo of stewing meat I bought my brother jumped at the chance to give me his mother in laws recipe for Uzbek Plov.

Sealed meat waiting to go back in the pot

Plov is also knows as pilaf and has origins in many different cuisines including Balkan, middle eastern, Asian, East African and Caribbean. 

Caramelising onions

This is a really easy recipe, with minimal fuss in preparation and minimal clean up as its a one pot dish.

Carrots layered over meat

It also looks really good once it is served up.

Uzbek Plov
Serves 6
A traditional Uzbek recipe
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
  1. 1kg shin (#8 in Israel)
  2. Oil to cover the bottom of the pot
  3. 4 large onions, sliced.
  4. 5 to 6 large carrots, sliced into very thin fingers
  5. Prunes (or a large handful of raisins will do if you dont like prunes)
  6. 2 cups rice
  7. Salt and pepper to taste
  1. Cut the meat into cubes as you would for a stew.
  2. In a big deep pot heat up oil.
  3. When the oil is very hot seal the meat on all sides and remove from the pot.
  4. Add the sliced onions and fry until golden.
  5. Return the meat to the pot with the onions and add salt and pepper to taste.
  6. Add in the prunes or raisins and mix everything together.
  7. Add enough water to nearly cover the meat and cook for about an hour until the liquid has reduced but not disappeared (the longer you do this part the softer the meat is).
  8. Once the water has reduced place the carrots in one layer over the meat.
  9. Mix salt into the rice to taste then pour the rice over the carrots so again it's one layer.
  10. Now pour water carefully over the rice (I use the back of a spoon so it doesn't make holes in the rice layer) until the water is about 2 cm above the rice.
  11. Cook on high until it bubbles then reduce to medium low heat, cover and let cook for about an hour.
  1. Apparently you can turn the pot over onto a serving plate so you can see all the pretty layers of rice, carrots and meat but I was scared it would go all over the place so we dished up straight from the pot.
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