Lebanese Chickpea Stew Recipe

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A rich, warm, fragrant and delicious Vegan Lebanese Chickpea Stew flavored with warm spices like cumin and za’atar.

Course Stew
Cuisine Lebanese
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


  1. With a mortar or pestle, or in a food processor, crush the cumin and the garlic together until you have a very coarse paste.
  2. Heat the oil in a saucepan.
  3. Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.
  4. Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two more minutes.
  5. Add the chickpeas and stir to mix. Add four cups of water, the za’atar, bay leaves and the roasted red pepper. Mix well.
  6. 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.
  7. Add salt to taste and stir in the parsley. Turn off the heat.
  8. Serve hot. This is perfect with rice, brown or white. You can also serve with some crusty bread, or some whole wheat pita bread.
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