Lebanese Chickpea Stew brings chickpeas together with baharat in this easy, one-pot dinner. We’re always on the lookout for tasty Lebanese vegetarian recipes to add to our repertoire. Potatoes, carrots, tomatoes, and fresh herbs round out this stew. This comforting dish is simple to make and downright delicious.
How To Make This Recipe
What’s baharat, you ask? Baharat is an all-purpose seasoning blend found in many Lebanese vegetarian recipes. Typical spices in this blend include coriander, cinnamon, pepper, cloves, cumin, cardamon, nutmeg and paprika. You can get away with substituting coriander for baharat in this dish. Either way, this Lebanese chickpea stew will still be absolutely delicious!
Prepare Stew
We begin by heating olive oil in a large skillet over medium heat. To this, we add our onion and sauté until soft and translucent. While the onions soften, we mash our garlic and baharat together to form a flavorful paste. Next, we add our carrots, potatoes, and garlic paste to the skillet. We then continue simmering for another 5 minutes.
At this point, we add our diced tomatoes along with their juices to the skillet. We also add our chickpeas and vegetable broth. Before we cover the skillet, we season with a little salt and pepper to taste. Next, we cover the skillet and continue simmering our chickpeas stew over medium heat until the potatoes are tender.
Ready To Serve
Once the potatoes are tender, we’re ready to serve. We remove the dish from the heat and stir in the fresh herbs. Finally, we finish the dish with a garnish of chopped herbs and fresh cracked black pepper. Serve with crusty bread to mop up those savory juices. Enjoy your Lebanese chickpea stew!
More savory stews:
Recipe Card for Lebanese Chickpea Stew
Here’s the recipe card for Lebanese Chickpea Stew. Print, share or save!
Lebanese Chickpea Stew
Equipment
- Large skillet with cover
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 large onion diced
- 2 medium carrots sliced
- 3 medium potatoes diced
- 2 cloves garlic minced
- 1/2 teaspoon baharat
- 3 cup chickpeas cooked or canned
- 1 can diced tomatoes with juices
- 1/4 cup vegetable broth
- 1/2 cup cilantro fresh, chopped
- 1/2 cup curly parsley fresh, chopped
- salt to taste
- black pepper to taste
Instructions
- In a large skillet, saute onion in olive oil over medium heat until soft.
- While the onions are cooking, mash up the garlic and the baharat to form a flavor paste.
- Add carrots, potatoes, garlic and baharat and continue simmering for another 5 minutes.
- Add the diced tomatoes with their juices along with the chickpeas and the vegetable broth. Season with salt and pepper to taste.
- Cover and continue simmering over medium heat until the potatoes are tender. In my kitchen, this took an additional 18 minutes.
- Turn off the heat. Stir in cilantro and parsley.
- Garnish with chopped herbs and/or fresh cracked black pepper to taste. Enjoy!
