Lebanese Chickpea Stew
Lebanese Chickpea Stew is loaded with chickpeas, vegetables and freshly chopped herbs.
Equipment
- Large skillet with cover
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 large onion diced
- 2 medium carrots sliced
- 3 medium potatoes diced
- 2 cloves garlic minced
- 1/2 teaspoon baharat
- 3 cup chickpeas cooked or canned
- 1 can diced tomatoes with juices
- 1/4 cup vegetable broth
- 1/2 cup cilantro fresh, chopped
- 1/2 cup curly parsley fresh, chopped
- salt to taste
- black pepper to taste
Instructions
- 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!