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Persian Split chickpea stew is a great dish to be served with Persian style rice
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5 from 2 votes

Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version

This Persian Split Chickpea Stew is one of our favorite dishes.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Persian
Servings: 4
Author: Shadi HasanzadeNemati

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
US Customary - Metric

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