Vegan Persian Style Gheymé Nokhod (Chickpea Stew)

This vegan version of traditional Persian stew Gheymé Nokhod is packed with flavor and nutrition! It’s easy to make in just 30 minutes using simple ingredients like onion, garlic, spices, chickpeas, vegetable broth or water and tomato paste! Serve it hot with rice or flatbreads for a delicious meal!

Cooking Equipment:

• Saucepan • Wooden spoon • Measuring spoons

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Gheymé Nokhod, Chickpea Stew

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon turmeric powder

¼ teaspoon ground black pepper

1 cup cooked chickpeas (or 1 can chickpeas, drained and rinsed)

½ cup vegetable broth or water

2 tablespoons tomato paste

Cooking Instructions:

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the cumin, coriander, turmeric powder and black pepper to the pan and stir to combine. Cook for another minute until fragrant.

Add the chickpeas to the pan along with the vegetable broth or water and tomato paste. Stir to combine everything together. Bring to a simmer then reduce heat to low and cover with a lid. Simmer for 20-25 minutes until thickened slightly.

Serve hot with rice or flatbreads as desired! Enjoy!

Nutrition:

Calories – 300; Fat – 6g; Carbohydrates – 40g; Protein – 12g; Fiber – 8g

Rating:

Did You Know?

Persian cuisine also features a wide variety of soups and stews, including ash-e reshteh (a soup made with noodles, beans, and herbs) and khoresh gheymeh (a stew made with meat, lentils, and tomatoes).