Treat yourself to a bowl of comfort with our Chickpea Lentil Chicken Stew, served alongside aromatic Cumin Brown Rice. Tender chicken, hearty chickpeas, and nutritious lentils in a savoury broth infused with warming spices, this stew is bursting with flavours. Enjoyed over fluffy cumin-infused Brown Rice, it’s a winner for this Ramadhan season!


Adjust Servings
1 tbsp Naturel Reduced Fat Spread
1 tbsp cumin seeds
2 cups Naturel Organic Mixed Brown Rice
4 cups Water
Chickpea Lentil Chicken Stew
200g boneless chicken thighs, cut into cubes
100g red lentils
100g canned chickpeas, drained
1 tbsp onion paste
1 tbsp ginger garlic paste
1 tbsp turmeric powder
1 tbso salt
200g coconut milk
1 tbsp Naturel Organic Extra Virgin Coconut Oil
1 tbsp mixed halba seeds
10 pieces curry leaves


Cumin Brown Rice:
- Wash and rinse rice.
- Melt Naturel Reduced Fat Spread into rice cooker pot.
- Add cumin seeds and stir fry until fragrant.
- Add in rice and water.
- Cook as per rice cooker.
Chickpea Lentil Chicken Stew:
- Soak red lentils in a bowl with water for 15 minutes.
- In a pot, add chicken, drained red lentils, ginger garlic and onion paste and turmeric powder and cover with a lid.
- Cook on medium low heat for 15 minutes, until chicken is cooked.
- Add salt and coconut milk and stir. Cook for another 5 minutes covered.
- In a separate pan, heat Naturel Organic Coconut Oil and add cumin seeds, then curry leaves and stir fry until fragrant, approx. 3 minutes.
- Add the cumin seeds and curry leaves into the main pot and stir.
- Serve hot with the cumin brown rice