Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version
Nov 28, 2015, Updated May 16, 2024
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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!
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.
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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Also what is the garnish on top that looks a little like yellow corn kernels?
Those are split chickpeas 🙂
This looks delightful. What size can of tomato sauce do you use ?
Thank you! I used a 15 oz can