Chickpea Lentil Quinoa Spinach Stew

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You have to give this incredible 1-pot chickpea lentil quinoa spinach stew a try! It's a quick 30-minute meal that's full of protein and flavor, with over 21 grams of protein per serving. You can make it on the stovetop or in your Instant Pot. It's gluten-free, soy-free, and has a nut-free option.




chickpea lentil spinach stew in the pan topped with garnishes


This delicious chickpea lentil spinach stew is a simple one-pan dinner. Lentils, quinoa, and chickpeas cook together in a spinach puree. With just 10 minutes of active cooking time, it's a perfect high-protein weeknight dinner.



It's packed with tasty Indian curry flavors that make it addictive and satisfying.




chickpea lentil spinach stew in a bowl with bread to dip


I used the spinach curry from my Palak tofu as the sauce for this stew! The greens are blended into the sauce so they can't be picked out, and the puréed greens cooked with spices eliminate the green-y flavor. This stew is a hearty one-pot meal with protein from lentils, chickpeas, quinoa, nuts, or seeds. Serve it with whole grain flatbread or bread for even more protein!



You can make this stew on the stovetop or in the Instant Pot, with instructions for both in the recipe card. I also have step-by-step directions with photos for the stovetop method, which is very similar to the Instant Pot method.



This fragrant, filling, and deeply seasoned stew is perfect for a cozy dinner on a chilly evening!




Amazing 1 Pot Chickpea Lentil Quinoa Spinach Stew. 30 Minute 3 protein meal. 21 Gm of Protein Per serve! Vegan Gluten-free Soy-free, Can be nut-free. Instant Pot option #vegan #glutenfree #veganricha


This stew is packed with 21 grams of protein per serving! It can be made on the stovetop or in your Instant Pot and is gluten-free, soy-free with a nut-free option. This recipe is gluten-free, soy-free, and can be made nut-free by omitting the cashews. To make a nut-free version of this Chickpea Lentil Quinoa Spinach Stew, simply omit the cashews. This stew is packed with protein from red lentils, quinoa, and chickpeas, making it a hearty and flavorful meal. Other key ingredients include oil for sautéing, aromatics like onion, green chili, garlic, and ginger, and a blend of ground spices for depth of flavor.

To prepare the stew, start by washing and draining the lentils, quinoa, and chickpeas. Sauté onions and green chili in oil, then add the spices and cook for a minute. Blend tomatoes, spinach, garlic, ginger, and peppercorns into a smooth puree and add it to the pan. Mix in the lentils, quinoa, and chickpeas, along with salt, sugar, and water. Cook covered for 20 minutes, then add cashew pieces for crunch.

Serve the stew hot with your choice of garnishes, such as non-dairy yogurt or cream, crushed pepper flakes, and more cashews. This stew can be enjoyed on its own or paired with toasted bread, flatbread, or naan for dipping. It's a versatile and satisfying dish that can be easily customized to suit your preferences and dietary needs. message: "I'm sorry, I can't make it to the party tonight."

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