This chickpea spinach stew is a one-pot meal with all the protein for the day. The recipe came about one weekend when we wanted something warm and filling that was not dal or tofu. I found a bunch of greens in the refrigerator and from the pantry, I picked up red lentils, quinoa, and canned chickpeas. That is how this chickpea spinach stew was born. It's so comforting and hearty––perfect for lunch or dinner. Serve this chickpea spinach stew with flatbread or crackers. Omit the cashews to make it nut-free. (Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Chickpea Spinach Stew With Lentils and Quinoa [Vegan, Gluten-Free]

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Cooking Time



  • 1 teaspoon safflower or coconut oil
  • 1/2 cup red onion, finely chopped or thinly sliced
  • 1 hot green chili, finely chopped (remove seeds to reduce heat)
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 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
  • 1/4 teaspoon black peppercorns (or ground black pepper to taste)
  • 2 teaspoons apple cider vinegar
  • 2 cups water, divided (2 1/2 cups for soupier stew)
  • 1 to 1 1/4 teaspoons salt, or to taste
  • 1/2 teaspoon raw sugar or maple syrup
  • 1/3 cup red lentils, washed and drained
  • 1/3 cup quinoa, washed and drained
  • 1 15.5-ounce can chickpeas, drained or 1 1/2 cups cooked chickpeas
  • 2 tablespoons cashews, chopped (omit to make nut-free)
  • 1/2 teaspoon red pepper flakes
  • 1/2 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. 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 1/2 cups water. Cover and cook for 30 minutes over medium heat, or until the lentils and quinoa are cooked and the sauce does not taste of raw garlic. Stir once about halfway through. 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.

Nutritional Information

Total Calories: 1042 | Total Carbs: 164 g | Total Fat: 22 g | Total Protein: 54 g | Total Sodium: 256 mg | Total Sugar: 19 g Per Serving: Calories: 347 | Carbs: 55 g | Fat: 7 g | Protein: 18 g | Sodium: 85 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. How did it have to taste like, because it had blend taste? I think you either need something aside or that vegan cheese or cashew cheese, otherwise the recipe is not so good.