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5 from 1 vote

Chickpea, Lentil and Cabbage Stew

This simple vegan cabbage and lentil stew recipe comes together quickly with mostly pantry ingredients. The addition of cabbage makes for a hearty and filling meal. Enjoy it with a loaf of easy to make no-knead bread and you have the most perfect meal! Be sure to have your ingredients prepped and ready before you start cooking!
Prep Time10 mins
Servings: 6 servings
Author: Lora


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion small diced
  • 2 medium carrots diced
  • 2 celery stocks diced
  • ½ teaspoon smoked paprika or sweet paprika
  • 1 tablespoon fresh thyme leaves minced
  • 1 clove of garlic minced
  • sea salt and ground black pepper to taste
  • ¾ cup French OR brown lentils rinsed
  • 4 cups finely chopped green cabbage about ½ small savoy/green cabbage
  • 1 15- oz can chickpeas drained & rinsed (or 1 ½ cups cooked chickpeas)
  • 1 28- oz can crushed tomatoes
  • 6 cups vegetable stock
  • 2 cups frozen spinach (you could use fresh)
  • 2 teaspoons gluten-free tamari soy sauce


  • Heat a large, heavy-bottomed pot over medium heat. Once heated, pour in the oil. Add the onions, carrots, and celery to the pot and stir. Add the lentils. The vegetables will begin to get soft and break down and the lentils will crisp up a little, about 5 minutes. Lower heat if vegetables and lentils begin to brown too much.
  • Add the paprika, thyme, and garlic to the pot and stir until fragrant, about 1 minute. Season everything with salt and pepper.
  • Add in the cabbage, and chickpeas to the pot and stir to coat in the spices and oil. Season everything again with salt and pepper. Add the plum tomatoes and stir it all together, breaking up tomatoes with spoon a little bit as you stir. Add the vegetable stock to the pot and stir.
  • Bring the soup to a boil. Once boiling, lower the heat to a simmer and cook uncovered until lentils are tender, stirring occasionally, for about 30-40 minutes. You want all the flavors to meld nicely and for the cabbage to be very tender.
  • Stir in the spinach and bring the soup back up to a low boil. Lower the heat. Stir in the tamari (if using). Add more salt and pepper if needed (and any hot pepper, if you like it spicy!). Serve the chickpea, lentil, and cabbage stew nice and hot!