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4 January, 2018

Vegan Lebanese Chickpea Stew

Comments : 10 Posted in : Accompaniments, Bachelor Recipes, Brunch, Cuisine, Diabetics Friendly Foods, Healthy food, Kid Friendly, Lebanese Cuisine, legumes, Protein Rich Food, Simple and Healthy Vegetarian Diet in Old Age, Stew on by : ArchanaPotdar Tags: , , , , , , , , , , ,

This Vegan Lebanese Chickpea Stew is a tasty and protein rich dish flavoured with jeera/cumin and za’atar a much-needed change from the regular Punjabi chana masala.  

Stew with za'tar and jeera

Lebanese Chickpea Stew

 The other day I stumbled upon this awesome picture of the stew and went down hook line and sinker. The recipe seemed doable and I made it once the doctor allowed me to eat chickpeas. In fact, I bought chickpeas just to make this stew.

This stew goes well with bread, pita bread but I ate with couscous.

The main ingredients are chickpeas, za’atar, tomato, capsicum.

The other channa recipes on my site are 

Lebanese Chickpea Stew

  • Serves:6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Passive Time: 8 hours
  • Adapted from Vaishali Honawar

 Ingredients:

  • 1 cup chickpeas
  • 5 cloves of garlic
  • 1 tbsp jeera/cumin
  • 2-3 tsp za’atar
  • 1 tbsp cumin
  • 2 leaves bay
  • 1 tsp red chilli  flakes
  • 1 tsp chilli powder
  • 2 1/2 tbsp tomato ketchup
  • 1 capsicum
  • 2 tsp oil
  • Salt to taste
  • 1 tbsp parsley 

Method:

  • Wash and soak the chickpeas in 4 cups water overnight.
  • In the morning, roast the capsicum on the gas flame until the skin is charred.
  • Immediately transfer the capsicum to a bowl and seal with cellophane for about 15 minutes. This will help you to peel the capsicum easily.
  • Pressure-cook the chickpeas with a little salt for 3 whistles. Let the pressure come down naturally.
  • Peel and chop the capsicum into small pieces.
  • Crush the jeera and the garlic together until you get a coarse paste.
  • Heat the oil in a vessel add the jeera and garlic.
  • Sauté until you get an aroma.
  • Add the tomato ketchup, red chilli flakes, and red chilli powder.
  • Stir and sauté for about two more minutes.
  • Keep aside a bowlful of the chickpeas and add the chickpeas and stir well.
  • Add four cups of water, za’atar, bay leaves and the roasted red pepper. Mix well.
  • Let the mixture come to a boil, lower the heat until it boils gently, and cook for 15 minutes.
  • Mash the chickpeas kept aside and add to the stew.
  • 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.
Stew with za'tar and jeera

Lebanese Chickpea Stew

Print Recipe
A tasty and protein rich dish flavoured with jeera/cumin and za'atar!
Stew with za'tar and jeera
Course Stew
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
Course Stew
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 8 hours
Servings
Ingredients
Stew with za'tar and jeera
Instructions
  1. Wash and soak the chickpeas in 4 cups water overnight.
  2. In the morning, roast the capsicum on the gas flame until the skin is charred.
  3. Immediately transfer the capsicum to a bowl and seal with cellophane for about 15 minutes. This will help you to peel the capsicum easily.
  4. Pressure-cook the chickpeas with a little salt for 3 whistles. Let the pressure come down naturally.
  5. Peel and chop the capsicum into small pieces.
  6. Crush the jeera and the garlic together until you get a coarse paste.
  7. Heat the oil in a vessel add the jeera and garlic.
  8. Sauté until you get an aroma.
  9. Add the tomato ketchup, red chilli flakes, and red chilli powder.
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10s COMMENTS

10 thoughts on : Vegan Lebanese Chickpea Stew

  • January 4, 2018 at 1:53 pm

    Chick pea stew sounds very interesting . Zaatar is a awesome flavour and somehow it enhances the dishes . Great recipe .

  • January 4, 2018 at 2:31 pm

    This one surely looks so spicy Arch..interesting stew with chickpea!

  • January 5, 2018 at 11:19 pm

    Wow, zaatar in stew, definitely a flavourful Lebanese stew Archana, lovely dish.

  • January 7, 2018 at 9:53 am

    wow! I was looking for recipes to use up za’atar and this sounds just perfect. Looks splendid!

  • January 7, 2018 at 11:26 am

    Beautiful color for the soup… I would love to try this, mainly to know how it tastes with zaatar in it…

  • January 7, 2018 at 8:38 pm

    Thank you so much for linking your recipe Archana. Happy New Year. This is such a flavourful recipe.

  • January 8, 2018 at 7:15 am

    Such a healthy and fulfilling soup !!! I’m sure that the Zatar make it so flavorful & delicious!!!

  • Priya
    January 8, 2018 at 9:55 pm

    awesome. feels like eating it immediately. Wish if I could have taken out from my laptop screen. really mouth watering recipe. I am yet to make myself aware of zaater….

  • January 11, 2018 at 10:25 am

    another excuse to use my za’atar – love it

    • ArchanaPotdar
      January 11, 2018 at 7:43 pm

      😀

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