Chickpea Stew (Persian Style) Recipe
Introduction
This Persian-style Chickpea Stew is a simple, comforting dish packed with fragrant saffron and tender chickpeas. Ready in just 30 minutes, it’s perfect for a quick, flavorful meal that pairs beautifully with rice or bread.
Ingredients
- 1 can (8oz / 230g) chickpeas
- 1 small onion, finely diced
- 2 garlic cloves, diced
- 1 ½ cups vegetable broth (preferably low sodium)
- Good pinch of saffron threads or ⅛ teaspoon ground saffron
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
- Optional garnish: squeeze of lemon juice
- To serve: Persian rice, easy basmati rice, or bread
Instructions
- Step 1: Using a mortar and pestle, grind the saffron threads into a fine powder.
- Step 2: Add ⅛ teaspoon of the ground saffron to a small glass with 2 tablespoons of boiling water. Let it infuse while you prepare the other ingredients. If you love saffron, feel free to increase or double the amount.
- Step 3: Heat the olive oil in a pan over medium heat. Sauté the diced onion until translucent, then add the garlic and cook for an additional minute.
- Step 4: Pour in the vegetable broth, season with salt and pepper, and bring to a gentle boil with the lid on over low heat.
- Step 5: Once boiling, add the saffron-infused water and the drained chickpeas. Stir well, cover, and simmer for 15–20 minutes to allow the flavors to meld.
- Step 6: Serve the stew hot with Persian rice, basmati rice, or crusty bread. Optionally, add a squeeze of lemon juice for a bright touch.
Tips & Variations
- For extra richness, stir in a spoonful of plain yogurt just before serving.
- Try adding chopped tomatoes or a pinch of cinnamon for a different flavor twist.
- If saffron is unavailable, substitute with a small pinch of turmeric for color and a different depth of flavor.
Storage
Store any leftover chickpea stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the texture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but soak and cook the dried chickpeas beforehand until tender. This will add extra time to the preparation.
Is this dish vegan and gluten-free?
Absolutely! This stew is naturally vegan and gluten-free, making it suitable for many dietary preferences.
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Chickpea Stew (Persian Style) Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Persian-style Chickpea Stew is a comforting and aromatic dish featuring tender chickpeas simmered in a fragrant saffron-infused vegetable broth with sautéed onions and garlic. Perfectly spiced and easy to prepare, it makes a flavorful meal served alongside rice or bread.
Ingredients
Main Ingredients
- 1 can (8oz / 230g) chickpeas
- 1 small onion, finely diced
- 2 garlic cloves, diced
- 1 ½ cups vegetable broth (preferably low sodium)
- Good pinch of saffron threads (or ⅛ teaspoon ground saffron)
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Optional Garnish
- Squeeze of lemon juice
Serving Suggestions
- Persian rice, easy basmati rice, or bread
Instructions
- Grind the Saffron: Using a mortar and pestle, grind the saffron threads into a fine powder to maximize flavor extraction.
- Infuse the Saffron: Place ⅛ teaspoon of the ground saffron into a small glass and add 2 tablespoons of boiling water. Let it infuse while preparing the other ingredients. You can increase or double the saffron amount if desired.
- Sauté Onion and Garlic: Heat 1 tablespoon of extra virgin olive oil in a pan over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the diced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Simmer: Pour in 1 ½ cups of vegetable broth, season with salt and black pepper to taste, and bring to a gentle simmer on low heat, covered with a lid.
- Add Chickpeas and Saffron Infusion: Once the broth begins to boil, stir in the saffron-infused water along with the drained chickpeas. Mix well, cover, and simmer for 15-20 minutes to allow the flavors to meld and the stew to thicken slightly.
- Serve: Ladle the chickpea stew into bowls and serve hot with Persian rice, basmati rice, or crusty bread. Optionally, garnish with a squeeze of fresh lemon juice for a bright finish.
Notes
- Using low sodium vegetable broth allows you to control the saltiness of the stew better.
- Adjust the amount of saffron to your taste; doubling the saffron will intensify the aroma and flavor.
- This stew can be made vegan and vegetarian as is, being free from animal products.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a creamier texture, you can mash some chickpeas during the simmering process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Persian
Keywords: chickpea stew, Persian chickpea stew, saffron chickpea recipe, vegan chickpea dish, easy Persian recipes, stovetop chickpea stew
