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Chickpea Spinach Stew with Lentils and Quinoa

Chickpea Spinach Stew with Lentils and Quinoa

A one-pot meal with all the protein for the day, this stew came about one weekend when we wanted something warm and filling that was not dal or tofu or salad. I found a bunch of greens in the refrigerator and from the pantry, I picked up red lentils, quinoa, and canned chickpeas, and went from there. This recipe became a big hit on the blog. I hope you will love it, too. Serve with  flatbread or crackers. Omit the cashews to make it nut-free.             

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 teaspoon safflower or coconut oil
  • ½ cup red onion, finely chopped or thinly sliced
  • 1 hot green chile, finely chopped (remove seeds to reduce heat)
  • 1 ½ teaspoons garam masala
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • 2 large tomatoes, chopped (2 cups)
  • 3 packed cups spinach or other greens
  • 4 cloves garlic
  • 1 (1-inch) knob of ginger
  • ¼ teaspoon black peppercorns (or ground black pepper to taste)
  • 2 teaspoons apple cider vinegar
  • 2 cups water, divided (2 ½ cups for soupier stew)
  • 1 to 1 ¼ teaspoons salt, or to taste
  • ½ teaspoon raw sugar or maple syrup
  • ⅓ cup red lentils, washed and drained
  • ⅓ cup quinoa, washed and drained
  • 1 (15.5-ounce) can chickpeas, drained or 1 ½ cups cooked chickpeas
  • 2 tablespoons cashews, chopped (omit to make nut-free)
  • ½ teaspoon red pepper flakes
  • ½ teaspoon lemon juice
  • Cashew cream (optional)
  • Vegan cheese shreds (optional)


1. Heat the oil in a skillet over medium heat. Add the onion and green chile, and cook until the onion is translucent, 5 to 6 minutes. Add the garam masala, cinnamon, cardamom, and cumin. Mix well, and cook for 1 minute.

2. In a blender, combine the tomato, spinach, garlic, ginger, peppercorns, and vinegar with 1 cup of water and blend into a smooth puree. 

3. Add the puree to the skillet and mix well. Add the lentils, quinoa, and chickpeas, and mix well. Add the salt, sugar, and 1 to 1 ½ cups water. Cover and cook for 30 minutes over medium heat, stirring once about halfway through. Cook until the lentils and quinoa are cooked and the sauce does not taste of raw garlic.

3. Mash a few of the chickpeas, then stir in the cashews. Taste and adjust salt and spices, if needed. Cook a few minutes longer for desired consistency. 

Serve hot, garnished with red pepper flakes, lemon juice, and/or cashew cream or shredded vegan cheese, if using.

Recipe reprinted from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook by Richa Hingle.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

Summer 2015 Cover.jpg

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