Chickpea Stew (Persian Style)
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
Servings: 2
Calories: 195kcal
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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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Nutrition
Calories: 195kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 342mg | Potassium: 241mg | Fiber: 7g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg