Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version
This Persian Split Chickpea Stew is one of our favorite dishes.
Servings: 4
Calories: 257kcal
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