This Persian Split Chickpea Stew is one of our favorite dishes. This persian split chickpea stew is a healthy meal and is served with persian style rice.
This Persian split chickpea stew – Gheimeh is a dish that every Iranian loves! This is a vegetarian version.
This Persian Split Chickpea Stew is definitely one of my favorites, because it has eggplant which is one of my most favorite vegetables!
Persian Style Rice with crispy golden crust
This Persian Split Chickpea is also one of the dishes Zeinab and I made when I was visiting her in New York last month. She is now back in Iran and I am jealous of all the great food she is having now!
This Persian split chickpea stew is called “Gheimeh” in Farsi and it’s one of the most traditional dishes that is made in Iran. Like Persian Celery Stew, this stew is also served with Persian Style Rice. As my friend is vegetarian, we got creative and made a vegetarian version of this stew and used mushroom instead of lamb. I will also post the non-vegetarian version when I see my maman again!
The ingredients needed for this Persian split chickpea stew are very accessible as you can see in this photo : Onions, spit chickpea, egg plant, potatoes, tomato sauce and mushroom.
Persian Celery Stew
You will also need dried lime, which was also used in our Persian celery stew. Now if you live in Seattle, there is this middle eastern shop near the market which actually has Persian dried lime. Again, if you don’t have access to dried lime, feel free to use fresh lime or lemon juice.
The key to make a delicious Persian split chickpea stew is the onion! Lots of onion makes this dish so tasty and memorable. It’s much better if you chop them really small.
The split chickpea has to be cooked in advance which wouldn’t take long at all. The eggplant slices have to be fried in advance and be served on the side of the stew. Some families also have the stew with fried potatoes. In my family we serve both. 
Like every Persian dish, this one also takes me back to my good old days back in Iran and put a smile on my face! These Persian Saturdays make me so happy and excited! These traditional foods make a bond between Iran and I. No matter how far I am and when I go back, Persian food is always the best to me!
Let me know in the comments if you like this recipe! Happy Holidays!
Related Recipes:
Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version
Ingredients
- 2 tbsp olive oil
- 2 large onions finely chopped
- 1 cup split chickpea cooked
- 1 can tomato sauce
- 1/2 - 1 cup water
- 1/2 tsp dried lime
- 1 tsp salt
- 1 tsp pepper
- 1 tsp turmeric
- 7-10 button mushrooms thickly sliced
- 1 egg plant sliced
- 1 large potato cut into strips
Instructions
- Heat olive oil in a pot.
- Saute onion until translucent.
- Add split chickpea, tomato sauce, water and spices.
- Let the stew simmer for 15 minutes.
- Add the mushrooms and let cook for another 10 minutes.
- As the stew is being cooked, fry the eggplant slices and potatoes separately.
- Once everything is ready, serve on a plate or a shallow bowl.
- Serve with Persian Style Rice.
Notes
Nutrition
Amanda
YUM! I would love to eat this right now. 🙂 Thanks for sharing!
Amanda – TheFashionToFollow.com
unicornsinthekitchen@gmail.com
Hi Amanda! Glad you like it! <3 🙂
Natasha Mairs
this recipe looks really nice, something do put on my “to-make” recipe list
unicornsinthekitchen@gmail.com
You will like it Natasha! <3 🙂
Mary
This looks great 🙂 Are split chickpeas very different fro m the ‘regular’ chickpeas I’d find a the store? Could I use those?
unicornsinthekitchen@gmail.com
Hi Mary! Split chickpeas are kinda different from regular chickpeas but you can find them in almost every supermarket in the Mediterranean section 🙂 <3
alishia
Yum! I love trying new things.. and you little colorful dishes are adorable. 😉
unicornsinthekitchen@gmail.com
Thanks Alishia! Making Persian food makes me less homesick and using the dishes make me happy too 😀
The Veganista Foodie
This looks like a delicious and healthy meal. Thanks for posting this vegetarian version.
unicornsinthekitchen@gmail.com
Glad you liked it! <3 🙂
Jenn Peters
This looks so good! I love recipes using mushrooms.
unicornsinthekitchen@gmail.com
it’s a great alternative for meat 🙂
Willow
I love all these ingredients, so this sounds right up my alley.
unicornsinthekitchen@gmail.com
Glad you like it Willow! <3 🙂
Vicky @AvocadoPesto
This sounds delicious. I need to start learning more about Perisan cooking and experimenting with the various recipes!
unicornsinthekitchen@gmail.com
It is! And it’s fun to experiment new things! 🙂 <3
tabarek
how do i cook the dried chickpeas ?
unicornsinthekitchen@gmail.com
Hi Tabarek, just place the dried split chickpeas in a pot, fill with water until water is an inch above the split chickpeas, and cook until tender. If the water is almost finished but the split chickpeas are not cooked, just add more water 🙂
Catherine
Shadi salam , I was wondering why only 40seconds of the video clip plays then stops. Thanks for your easy recipies! 🙏
Shadi HasanzadeNemati
Salam Catherine! Which video? 🙂 Please let me know and I’ll try to fix it 🙂 And your welcome, I’m so happy you love the recipes!
Chris
This looks delightful. What size can of tomato sauce do you use ?
Shadi HasanzadeNemati
Thank you! I used a 15 oz can
Chris
Also what is the garnish on top that looks a little like yellow corn kernels?
Shadi HasanzadeNemati
Those are split chickpeas 🙂