A smoky, vibrant, delicious Lebanese Chickpea Stew flavored with the warmth of za’atar is what I have for you today.
This is a weeknight recipe, especially if you’re using canned chickpeas, like I did. There is a minimum of chopping required, lots of flavor added by the already-roasted red bell peppers and rich tomato paste, and the je ne sais quoi of the za’atar which is an herb and spice mix I often turn to when I want lots of flavor for little effort.
Lebanese food is not only extremely tasty, but it often uses a rich complement of vegetables and beans which makes it really healthy. Even meat dishes often contain beans or grains. And many dishes, as flavorful they are, can also be uncomplicated to make, requiring a bare minimum of spices and herbs that combine skilfully to give you loads of flavor and oomph.
It’s almost impossible to describe the incredible fragrance that wafted through the kitchen and the house as I made this stew. Desi walked in the door sniffing the air, and wolfed down a bowl of rice topped with the stew. “It’s very good,” he proclaimed.
Looking for more hearty vegan stew recipes?
Vegan “Beef” Stew
Vegan African Peanut Stew with Eggplant and Okra
Brussels Sprouts Stew
Vegan Irish “Lamb” Stew
Goan “Sausage” Curry with Potatoes
Lebanese Chickpea Stew Recipe:
Vegan Lebanese Chickpea Stew
Equipment
- Large saucepan
Ingredients
- 30 ounces canned chickpeas (or cooked at home. Drain before using)
- 5 cloves garlic
- 1 tbsp cumin
- 2-3 tsp za'atar
- 2 leaves bay
- 1 tsp red pepper flakes
- 1 tsp paprika
- 2 tbsp tomato paste
- 1 inch bell pepper (roasted, I used the jarred kind. Chop into 1/2-inch pieces)
- 2 tsp vegetable oil
- Salt to taste
- 2 tbsp flat leaf parsley (chopped)
Instructions
- 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.
Nutrition
Just made this — awesome!! I love the spice and smokiness of the za’atar. A wonderful recipe and going into our weekly rotation.
Shared on FB. I’d cook this recipe, of course!
I shared your post of Facebook! I would definitely use the casserole dish to make baked pasta and one pot beans and rice!
Just discovered your blog! Love your recipes. I shared this on Twitter and Pinterest. The casserole would be a welcome addition as I begin a new life, hopefully filled with good cooking and lots of love.
Shared here: https://www.pinterest.com/pin/303570831114276604/
I’d make a curried soup in it!
(sorry if this is a double post, having flash issues!)
Your recipes are outstanding. I have made 5 different dishes from your blog and have to say they have all been delicious. You make starting a vegetarian diet so much more easier. I appreciate you and your exquisite contribution to taste buds everywhere
I posted this giveaway on Pinterest (the giveaway info is below the picture)
https://www.pinterest.com/pin/138204282293583743/
Digicats {at} Sbcglobal {dot} Net
Hi Vaishali, I have been wanting to try Zatar spices and now I am planning to try this stew, looks so good and vibrant! I’d love to use the casserole pot for one-pot dishes like briyanis, bisibelebaths, and other similar rice dishes, upma, pongal, slow-cooking soups. I have shared this post on my Facebook wall at
https://www.facebook.com/gita.jaishankar
Vaishali, first of all, want to thank you for all the wonderful gluten free recipes! I have shared your post on Pinterest. I will use the pot to make biriyani, chole, a fabulous persian soup and a host of other recipes which need a pan that goes from stove top to oven.
I’d love to use this casserole pot to cook a new recipe like this one here. I think it’d also work really well for the various stew-type dishes I like to make, especially vegan chili.
I shared this post on Pinterest here: https://www.pinterest.com/pin/139822763409530557/
What a fantastic recipe. I made this over the weekend and it was a big hit. I am quite new to cooking but this was fairly easy and delicious. Thanks again and keep up the great work.
I shared your recipe on twitter. Since my husband’s heart surgery we have completely changed our diet. Can’t tell you how many times I have relied on yours. Thank you so much.