Lebanese Chickpea Stew
Talk about comfort food! This Lebanese Chickpea Stew is loaded with chickpeas, vegetables and freshly chopped herbs. You’ll add all of the usual suspects to this one, including olive oil, potatoes, onions, carrots, tomatoes and garlic. Then, you’ll kick it up a notch with baharat, cilantro and parsley. What’s baharat, you ask? Baharat is a Lebanese all purpose seasoning blend containing a variety of spices such as coriander, cinnamon, pepper, cloves, cumin, cardamon, nutmeg and paprika. You can get away with substituting coriander for baharat in this dish. Either way, this Lebanese chickpea stew will still be absolutely delicious!
What You’ll Need
- 4 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 medium potatoes, diced
- 2 cloves garlic, minced
- 1/2 tsp baharat
- 3 C chickpeas, cooked (SEE RECIPE)
- 1 can diced tomatoes with juices
- 1/4 C vegetable broth
- 1/2 C fresh cilantro, chopped
- 1/2 C fresh curly parsley, chopped
- Salt & fresh cracked pepper to taste
How To Make It
- In a large skillet, saute onion in olive oil over medium heat until soft.
- While the onions are cooking, mash up the garlic and the baharat to form a flavor paste.
- Add carrots, potatoes, garlic and baharat and continue simmering for another 5 minutes.
- Add the diced tomatoes with their juices along with the chickpeas and the vegetable broth. Season with salt and pepper to taste.
- Cover and continue simmering over medium heat until the potatoes are tender. In my kitchen, this took an additional 18 minutes.
- Turn off the heat. Stir in cilantro and parsley.
- Garnish with chopped herbs and/or fresh cracked black pepper to taste. Enjoy!