Spicy Tunisian chickpea and lentil stew with garlic flatbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Tunisian chickpea and lentil stew with garlic flatbread

Spicy Tunisian chickpea and lentil stew with garlic flatbread

Dairy-Free, Soy-Free, Mediterranean, Vegan, Spicy, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

Cozy up with this comforting chickpea and lentil stew, seasoned with our earthy turmeric blend and spicy harissa sauce. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic chopped peeled butternut squash
  • ½ cup cooked chickpeas
  • ½ cup red lentils
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket warming turmeric spice blend (turmeric - granulated garlic - coriander - cumin - ground ginger)
  • Sunbasket harissa sauce blend (tomatoes - champagne vinegar - tomato paste - harissa powder - maple syrup - cumin - coriander - cayenne)
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh cilantro
  • 1 Atoria’s Family Bakery large naan flatbread

Nutrition per serving

Calories 640, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 540mg (23% DV), Total Carb. 100g (36% DV), Fiber 14g (50% DV), Total Sugars 9g (Incl. 3g Added Sugars, 6% DV), Protein 23g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the stew

  • Cut any large butternut squash chunks into ½- to 1-inch pieces.
  • Rinse the chickpeas and lentils. 

In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mirepoix and turmeric spice blend and cook until fragrant, 1 to 2 minutes. 

Add the chickpeas, lentils, half the harissa sauce blend, and 2 cups [4 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender, 15 to 18 minutes. Remove from the heat and season to taste with salt, pepper, and the remaining harissa sauce blend. When the stew is almost done, prepare the remaining ingredients. 



Prep the cilantro; make the garlic flatbread

  • Finely chop, press, or grate the garlic.
  • Coarsely chop the cilantro; set aside half for garnish.

In a small bowl, stir together the garlic and 1 tablespoon [2 TBL] oil. Season with salt and pepper. Brush the flatbread all over with the garlic oil.

In a large frying pan over medium heat, warm the flatbread, turning once, until fragrant and lightly toasted, 2 to 3 minutes per side. Transfer to a cutting board, sprinkle with half the cilantro, and cut into quarters. 


Transfer the stew to individual bowls, garnish with the remaining cilantro, and serve with the garlic flatbread.

Kids Can!
  • Rinse the chickpeas and lentils. 
  • Press the garlic (if you have a press).
  • Stir the garlic and oil.
  • Brush the flatbread with the garlic oil. 
  • Garnish the flatbread and stew with cilantro.