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Persian-Style Chickpea Stew

Servings 4


  • 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.