This Chickpea Stew makes the perfect quick and easy meal in 20 minutes using pantry staples. It’s nutritious and full of flavor made Persian style, and pairs so well with rice or crusty bread.
This Chickpea Stew recipe is a staple in my home and one I make all the time. I have a Persian background, and first made this dish as a vegan/vegetarian alternative to serve with Persian rice instead of chicken. Saffron chicken stew is very popular in my culture and we serve it with different rice dishes such as zereshk polo - barbari rice and and sabzi polo - herb rice. This Chickpea Stew ticks all the boxes and is the perfect substitute to serve with these recipes, even the meat-eaters in my family love it!
Now don't let the saffron scare you. I know that its quite expensive, I mean it's the world's most expensive spice and there's a reason we call it liquid gold hehe. However a little goes a long way and when prepared correctly, you don't need much at all. It's all about infusing the saffron to get the most out of it and I’ll teach you how to do this, as saffron is a huge part of our cuisine. Some other saffron recipes I've shared are saffron rice, saffron risotto and Persian ice cream.
Another reason I love this stew so much is because its made with one of my favorite legumes…chickpeas of course! If you've been here a while, you'll know I love them and have shared many recipes. My pantry is stacked with cans and also dried chickpeas as I eat them a few times a week. They're little powerhouse balls full of protein, fiber and nutrients and are a great meat substitute in many dishes such as my chickpea tuna and kotlet. I also love making falafel, hummus and adding them to salads like the Jennifer Aniston salad.
The best part about this chickpea stew is that it comes together in no time. You only need 20 minutes to make it and it's made with pantry staples. I can't tell you how many times I’ve cooked it as a last minute meal when I'm starving after a long days work - ironically yes even food bloggers have little time for dinner hehe. You can serve it in many ways, basmati rice is my personal favorite but I love it with bread too. Crusty bread works great or keep the Persian theme and serve with barbari bread - flatbread or even my yogurt pita bread.
Table of Contents
What makes this recipe special
- Quick & Easy: Made within 20 minutes in one pot - perfect for busy nights
- Budget-Friendly: Using simple ingredients and pantry staples
- Healthy & Nutritious: Packed with protein, fiber, antioxidants, and nutrients
- Bursting with Flavor: The saffron brings a unique and satisfying depth to this dish
Ingredients and Substitutions
- Chickpeas are of course the star filled with protein and fiber. Here I've made the dish with canned chickpeas which are already cooked and saves so much time. You can use dried but they’ll need to be soaked and boiled first. Some substitutes can be butter beans, navy beans or cannellini beans
- Vegetable broth creates the sauce for the stew, I always prefer low sodium broth. You can substitute with chicken stock for a non-vegetarian option
- Onion and garlic cloves are sautéed in extra virgin olive oil making the base of the broth. Shallots can be substituted
- Saffron aka liquid gold adds so much flavor, aromatics and a lovely color. Don't worry a little goes a long way if it's infused correctly as per the recipe. If you don’t have saffron, turmeric can mimic its golden color but the flavor will be different
How to make Chickpea Stew
Using pantry stales and a touch of saffron this Chickpea Stew comes together in no time at all. Follow my simple steps below (note quantities are noted in the recipe card below)
Grind saffron into a powder using a mortar and pestle
Add ⅛ teaspoon of the saffron to a small ramekin with 2 tbsps of boiling water. Leave on the side to infuse
Saute onion in olive oil over medium heat. When translucent add garlic and saute for 1 minute
Add vegetable broth, season and simmer with the lid on to bring to a boil
As it boils add the saffron infused water and chickpeas. Stir in and simmer with the lid on for 15-20 minutes
Its ready to serve with Persian rice, basmati rice or crusty bread. Enjoy!
Serving Suggestions
You can enjoy this chickpea stew in so many ways! Here are some favorites:
- Easy basmati rice
- Persian rice with crispy Tahdig
- Barbari bread - Persian flatbread
- Crusty bread
- Yogurt flatbread - Pita bread
- Grains such as quinoa or farrow
- Potatoes! Such as crispy roasted potatoes, mashed potatoes or parmesan potatoes
- Veggies - honey carrots, roasted vegetables or greens like sautéed spinach or kale
- Salads such as quinoa tabbouleh, shirazi salad, quinoa salad
Tips and Tricks
- To get the most out of the saffron, ensure to follow the steps of grinding and infusing in water. Don't simply throw the threads in
- I've used canned chickpeas which are already cooked and a huge time saver. You can of course use dried chickpeas. Soak in water for 4-8 hours then boil them first
- Let the stew simmer over low-medium heat to meld the flavors beautifully
- Feel free to add chopped veggies into it such as carrots, kale, spinach or swiss chard
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently in a pot over the stovetop or in the microwave until warmed through
- Freeze for up to 1-2 months in a freezer-safe container. Thaw in the fridge then reheat as per above
FAQs
Yes! They're a huge time saver and work perfectly in this recipe. Rinse and drain them before adding
Yes you can! The flavors deepen over time, making it even better the next day
Serve with rice, flatbread, veggies or quinoa. See above for a an extensive list
Yes of course, feel free to add red pepper flakes, chilli powder or chilli flakes
Pairing
These are my favorite dishes to serve with Chickpea Stew:
More Chickpea Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Chickpea Stew (Persian Style)
Ingredients
- 1 can (8oz / 230g) chickpeas
- 1 small onion finely diced
- 2 garlic cloves diced
- 1 ½ cups vegetable broth - I prefer 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
- Serve with Persian rice, easy basmati rice or bread
Instructions
- Using a mortar and pestle, grind the saffron into a powder like consistency
- Add ⅛ teaspoon of the ground saffron to a small glass with 2 tablespoons of boiling water and leave to infuse while you prepare and chop the ingredients*If you love the taste of saffron as much as I do, feel free to increase or double the amount
- Saute the onion in olive oil over medium heat, once translucent add the garlic and saute for 1 minute
- Pour in the vegetable broth, season with salt and pepper and simmer on a low heat with the lid on to bring to a boil
- Once it starts to boil, add the saffron infused water along with the chickpeas. Stir through and simmer with the lid on for 15-20 minutesServe your delicious Chickpea Stew with Persian rice, easy basmati rice or crusty bread with an optional squeeze of lemon juice and enjoy!
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