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
Scale
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
