A rich, warm, fragrant and delicious Vegan Lebanese Chickpea Stew flavored with warm spices like cumin and za’atar.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Vaishali Honawar
2 15-ounce cans chickpeas drained
5 cloves of garlic
1 tbsp cumin
2-3 tsp za’atar
2 leaves bay
1 tsp red pepper flakes
1 tsp paprika
2 tbsp heaping tomato paste
1 inch large roasted bell pepper . Chop into 1/2- pieces. I used the jarred kind
2 tsp olive oil or avocado oil or any vegetable oil
Salt to taste
2-4 tbsp chopped flat-leaf parsley
- With a mortar or pestle, or in a food processor, crush the cumin and the garlic together until you have a very coarse paste.
- Heat the oil in a saucepan.
- Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.
- Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two more minutes.
- Add the chickpeas and stir to mix. Add four cups of water, the za’atar, bay leaves and the roasted red pepper. Mix well.
- Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 15 minutes. I like to mash some of the chickpeas with the back of the ladle to thicken the stew slightly.
- Add salt to taste and stir in the parsley. Turn off the heat.
- Serve hot. This is perfect with rice, brown or white. You can also serve with some crusty bread, or some whole wheat pita bread.