Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4
-
Calories
257 kcal
-
Course
Main Course
-
Cuisine
Persian
Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version
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This Persian Split Chickpea Stew is one of our favorite dishes.
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Ingredients
- 2 tbsp olive oil
- 2 onion finely chopped, large
- 1 cup split chickpea cooked
- 1 tomato sauce canned
- 1/2 - 1 cup water
- 1/2 tsp dried lime
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Turmeric
- 7-10 button mushrooms thickly sliced
- 1 eggplant sliced
- 1 potato cut into strips, large
Instructions
- Heat olive oil in a pot.
- Saute onion until translucent.
- Add split chickpea, tomato sauce, water and spices.
- Let the stew simmer for 15 minutes.
- Add the mushrooms and let cook for another 10 minutes.
- As the stew is being cooked, fry the eggplant slices and potatoes separately.
- Once everything is ready, serve on a plate or a shallow bowl.
- Serve with Persian Style Rice.
Notes
- If you don't have dried lime, you can use fresh lime or lemon juice.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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