Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
Add the chopped onion and sauté for about 3 minutes, until it becomes soft and translucent.
Stir in the minced garlic and cook for one more minute until fragrant, stirring constantly to prevent it from browning. 2.
Pour in the crushed tomatoes, prepared lentil soup, chickpeas, and raisins.
Sprinkle in the cinnamon, cumin, and red pepper flakes. Give everything a good stir to combine and season with salt and pepper, if you like.
Bring the stew to a gentle simmer over medium-high heat. 3.
Reduce the heat to medium-low and let the stew simmer, uncovered, for 20 minutes.
Stir often, scraping the bottom of the pot to prevent sticking. The stew is ready when it has reduced slightly and the sauce has thickened into a rich, hearty consistency.
