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    Home » Persian Recipes

    Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version

    Published: Nov 28, 2015 · Modified: Jun 9, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    142 shares
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    Jump to Recipe Print Recipe

    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. 

    Persian Split chickpea stew is a great dish to be served with Persian style rice

    This Persian split chickpea stew - Gheimeh is a dish that every Iranian loves! This is a vegetarian version.

    Persian Split chickpea stew is a great dish to be served with Persian style rice

    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 is the base for many Persian Dishes!

    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 Split chickpea stew is a great dish to be served with Persian style rice

    This mouth watering Persian Celery Stew is a must-try. This is the vegetarian version and it's full of flavor!

    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. Persian Split chickpea stew is a great dish to be served with Persian style rice

    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 is a great dish to be served with Persian style rice

    Related Recipes:

    • Middle Eastern Eggplant Recipe
    • Lamb Stew Recipe
    Persian Split chickpea stew is a great dish to be served with Persian style rice

    Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version

    Shadi HasanzadeNemati
    This Persian Split Chickpea Stew is one of our favorite dishes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Persian
    Servings 4
    Calories 257 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 2 large onions finely chopped
    • 1 cup split chickpea cooked
    • 1 can tomato sauce
    • ½ - 1 cup water
    • ½ teaspoon dried lime
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon 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

    If you don't have dried lime, you can use fresh lime or lemon juice.

    Nutrition

    Calories: 257kcal
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!

     

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    142 shares
    • 1

    Reader Interactions

    Comments

    1. Chris

      June 14, 2018 at 7:55 pm

      Also what is the garnish on top that looks a little like yellow corn kernels?

      Reply
      • Shadi HasanzadeNemati

        June 15, 2018 at 5:02 am

        Those are split chickpeas 🙂

        Reply
    2. Chris

      June 14, 2018 at 7:53 pm

      This looks delightful. What size can of tomato sauce do you use ?

      Reply
      • Shadi HasanzadeNemati

        June 15, 2018 at 4:52 am

        Thank you! I used a 15 oz can

        Reply
    3. Catherine

      January 12, 2018 at 4:42 am

      5 stars
      Shadi salam , I was wondering why only 40seconds of the video clip plays then stops. Thanks for your easy recipies! 🙏

      Reply
      • Shadi HasanzadeNemati

        January 12, 2018 at 8:24 am

        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!

        Reply
    4. tabarek

      June 25, 2017 at 5:13 am

      how do i cook the dried chickpeas ?

      Reply
      • unicornsinthekitchen@gmail.com

        June 25, 2017 at 10:01 am

        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 🙂

        Reply
    5. Vicky @AvocadoPesto

      December 07, 2015 at 2:12 pm

      This sounds delicious. I need to start learning more about Perisan cooking and experimenting with the various recipes!

      Reply
      • unicornsinthekitchen@gmail.com

        December 07, 2015 at 2:36 pm

        It is! And it's fun to experiment new things! 🙂 <3

        Reply
    6. Willow

      December 03, 2015 at 1:59 pm

      I love all these ingredients, so this sounds right up my alley.

      Reply
      • unicornsinthekitchen@gmail.com

        December 03, 2015 at 3:17 pm

        Glad you like it Willow! <3 🙂

        Reply
    7. Jenn Peters

      December 01, 2015 at 5:08 pm

      This looks so good! I love recipes using mushrooms.

      Reply
      • unicornsinthekitchen@gmail.com

        December 02, 2015 at 10:35 am

        it's a great alternative for meat 🙂

        Reply
    8. The Veganista Foodie

      November 30, 2015 at 9:19 am

      This looks like a delicious and healthy meal. Thanks for posting this vegetarian version.

      Reply
      • unicornsinthekitchen@gmail.com

        November 30, 2015 at 12:30 pm

        Glad you liked it! <3 🙂

        Reply
    9. alishia

      November 28, 2015 at 2:51 pm

      Yum! I love trying new things.. and you little colorful dishes are adorable. 😉

      Reply
      • unicornsinthekitchen@gmail.com

        November 28, 2015 at 3:04 pm

        Thanks Alishia! Making Persian food makes me less homesick and using the dishes make me happy too 😀

        Reply
    10. Mary

      November 28, 2015 at 1:40 pm

      This looks great 🙂 Are split chickpeas very different fro m the 'regular' chickpeas I'd find a the store? Could I use those?

      Reply
      • unicornsinthekitchen@gmail.com

        November 29, 2015 at 10:44 am

        Hi Mary! Split chickpeas are kinda different from regular chickpeas but you can find them in almost every supermarket in the Mediterranean section 🙂 <3

        Reply
    11. Natasha Mairs

      November 28, 2015 at 10:19 am

      this recipe looks really nice, something do put on my "to-make" recipe list

      Reply
      • unicornsinthekitchen@gmail.com

        November 28, 2015 at 1:15 pm

        You will like it Natasha! <3 🙂

        Reply
    12. Amanda

      November 28, 2015 at 10:09 am

      5 stars
      YUM! I would love to eat this right now. 🙂 Thanks for sharing!
      Amanda - TheFashionToFollow.com

      Reply
      • unicornsinthekitchen@gmail.com

        November 28, 2015 at 1:17 pm

        Hi Amanda! Glad you like it! <3 🙂

        Reply

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    142 shares