I often turn to this meal when I’m looking for a tasty, easy, and satisfying dinner. This would make the perfect dish for slow weekend dinners, or you could make it ahead of time to enjoy throughout the week!
We loved it served over rice, quinoa, steamed greens, roasted vegetables or cauliflower rice.
I suggest soaking beans and grains for at least 12 hours before cooking. Soaking not only removes the phytic acid and increases the availablitly of minerals, it also makes them easier to digest and faster to cook.
Make sure to discard the water and wash the beans/grains thoroughly before cooking them as the gas-causing enzymes present in the beans are released into the soaking water.
If your plans change and you can’t cook the beans, drain off the soaking water, cover them with fresh filtered water, place in the fridge and cook them the following day. Soaked beans can also be sprouted and used in salads and sautes or cooked.
We hope you LOVE this dish! It’s:
Easy to make
& SO satisfying
If you try this recipe, let us know! Leave a comment, and don’t forget to tag a photo #plentifulkitchen on Instagram. Cheers, friends!
Persian-Style Chickpea Stew
- 2 tbsp olive oil extra virgin
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1/2 tsp ground turmeric
- 1 cup soaked & cooked chickpeas soaked overnight in cool water for improved digestion
- 2 cups bone broth or water
- 1 tsp salt
- 1 tsp lemon juice
- 2 tbsp dill, chopped
- Heat the olive oil in a skillet over medium heat. Add onion, carrot and cook stirring occasionally until vegetables have soften but not begun to brown, 5-8 minutes.
- Add garlic and turmeric. Cook for 1-2 minutes.
- Add chickpeas, broth, and salt. Lower heat to maintain a gentle simmer, cover and cook for 20 minutes.
- Add dill, and adjust the seasoning. I've added more salt and tiny bit more turmeric for earthiness.