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5.0 from 6 votes

Persian Split Chickpea Stew- Khoreshte Gheimeh- Vegetarian Version

This Persian Split Chickpea Stew is one of our favorite dishes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 257 kcal
Course: Main Course
Cuisine: Persian

Ingredients

  • 2 tbsp olive oil
  • 2 large onions finely chopped
  • 1 cup split chickpea cooked
  • 1 can tomato sauce
  • 1/2 - 1 cup water
  • 1/2 tsp dried lime
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Turmeric
  • 7-10 button mushrooms thickly sliced
  • 1 egg plant sliced
  • 1 large potato cut into strips

Instructions

    Cup of Yum
  1. Heat olive oil in a pot.
  2. Saute onion until translucent.
  3. Add split chickpea, tomato sauce, water and spices.
  4. Let the stew simmer for 15 minutes.
  5. Add the mushrooms and let cook for another 10 minutes.
  6. As the stew is being cooked, fry the eggplant slices and potatoes separately.
  7. Once everything is ready, serve on a plate or a shallow bowl.
  8. Serve with Persian Style Rice.

Notes

  • If you don't have dried lime, you can use fresh lime or lemon juice.

Nutrition Information

Calories 257kcal (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%

* Percent Daily Values are based on a 2,000 calorie diet.