Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version
This Persian Split Chickpea Stew is one of our favorite dishes.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Persian
Servings:
4
Calories:
257
kcal
Author:
Shadi HasanzadeNemati
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:
257
kcal