Ethiopian-Inspired Chickpea and Lentil Stew
Ethiopian-Inspired Chickpea and Lentil Stew with Benguela Sea Salt Flakes
Category
Stew
Servings
4
Cook Time
50 minutes
Craving something hearty, nourishing, and packed with bold flavor? This Ethiopian-inspired Chickpea and Lentil Stew is a celebration of warm spices, plant-based protein, and vibrant aromatics—all brought to life with the clean, mineral-rich finish of Benguela Sea Salt Flakes. With roots in traditional East African stews, this dish combines cumin, paprika, turmeric, and a touch of cayenne for gentle heat, balanced by the earthiness of lentils and chickpeas.
Slow-simmered and deeply satisfying, it’s the kind of one-pot comfort food that feels just as right on a cozy night in as it does as part of a colorful dinner spread. Topped with a generous pinch of sea salt flakes and fresh cilantro, and served with injera or your favorite flatbread, it’s a simple yet soulful dish that brings the warmth of Ethiopian flavors to your kitchen.
Author:N/UM

Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 cup dried brown lentils, rinsed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
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2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon paprika
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1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups water
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2 tablespoons Benguela Sea Salt Flakes
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Salt and black pepper to taste
- Chopped fresh cilantro, for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for another 2 minutes.
- Add the tomato paste, cumin, paprika, turmeric, and cayenne pepper to the pot and stir until well combined.
- Drain the soaked chickpeas and add them to the pot along with the lentils, vegetable broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer until the chickpeas and lentils are tender, about 45 minutes.
- Once the stew is cooked, stir in the Benguela Sea Salt Flakes and season with salt and black pepper to taste.
Serve the stew hot, garnished with chopped fresh cilantro. This dish pairs well with injera (Ethiopian flatbread), and a drizzle of olive oil infused with Benguela Crystals. Enjoy!
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