Herb And Chickpea Stew With Rice. Recipe

I love experimenting in my Persian Herb and Chickpea Stew recipe. Olive oil, yellow onion, garlic, turmeric, and cumin meld with chickpeas, tomato, and basmati rice infused with saffron. Fresh parsley, cilantro, dill, and mint add brightness that makes every bite of this Chickpea Stew a nod to vegetarian dishes.

I’ve recently been experimenting with a new twist on Persian cuisine and came up with a recipe for Herb And Chickpea Stew With Rice that totally surprised me. I mixed things up using just the right combo of 2 tbsp olive oil, chopped yellow onion, minced garlic, and a pinch of turmeric with a hint of cumin.

I tossed in a can of chickpeas and a diced tomato then added vegetable broth. What really elevates the dish are all the fresh herbs—parsley, cilantro, dill and a bit of mint.

I even included a cup of basmati rice cooked in water with some saffron steeped in hot water which gives it that mysterious depth of flavor. The dish feels like something you might find at a local farmers market or as a twist within a vegetarian dinner spread.

It’s a chickpea stew that’s ideal for anyone into healthy, easy recipes that bring a little extra flair to everyday dinner.

Why I Like this Recipe

I like this recipe because it’s super flavorful and the mix of herbs makes every bite feel fresh and vibrant. The spices like turmeric and cumin really amp up the taste and it just feels so comforting.

I like how healthy and filling it is. I feel good about eating chickpeas and basmati rice together since it gives me a solid boost of energy without feeling too heavy.

I love the simplicity of it too. Even though the recipe has a lot of ingredients, the way they come together is really easy to follow and it ends up tasting way better than I expected.

I also appreciate that it’s versatile. I can play around with the herbs and spices a bit to suit my taste or what I have in the kitchen, making it a fun, personal meal every time.

Ingredients

• Olive oil adds rich, healthy fats and enhances flavor without weighing down the dish.
• Yellow onion gives a gentle sweetness and provides fiber for a balanced meal.
• Garlic not only boosts flavor but also supports immunity with its natural benefits.
• Chickpeas bring a hearty dose of protein and fiber, keeping you satisfied longer.
• Fresh herbs like parsley, cilantro, dill, and mint infuse brightness and essential nutrients.
• Basmati rice offers a light, perfect carbohydrate base that complements every stew bite.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin (if you want a little extra flavor)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large tomato, diced (or about 1 cup canned diced tomatoes)
• 2 cups vegetable broth
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• Salt and pepper, to taste
• 1 cup basmati rice
• 2 cups water
• A pinch of saffron threads steeped in 2 tbsp hot water

How to Make this

1. Heat olive oil in a large pot over medium heat and toss in the chopped onion until it gets soft and a bit browned.

2. Add the minced garlic and cook for about a minute more, stirring a bunch so it doesn’t burn.

3. Stir in the ground turmeric and cumin and let it mix well with the onions and garlic.

4. Now add the drained chickpeas and diced tomato (if using canned tomatoes just dump them in), stirring to combine all the flavors.

5. Pour in the vegetable broth and bring everything to a gentle simmer for about 10 minutes so the flavors start to meld.

6. While your stew is simmering, rinse the basmati rice and in a separate pot add the rice with 2 cups of water along with the saffron water and bring to a boil then reduce the heat and cover it until the rice is tender.

7. When the stew has simmered for enough time, toss in the chopped parsley, cilantro, dill and mint and stir them in gently.

8. Season your stew with salt and pepper to taste and let it simmer for another 2 minutes so the herbs soften slightly.

9. Check the rice to make sure it’s fully cooked and fluff it up with a fork before serving.

10. Serve your hearty herb and chickpea stew over the basmati rice and enjoy while its still hot.

Equipment Needed

1. A large pot for simmering the stew
2. A separate medium pot for cooking the basmati rice
3. A sharp chef’s knife for chopping the onion, garlic, tomato, and herbs
4. A cutting board to prep all your ingredients
5. A wooden spoon or any long-handled spoon for stirring the stew
6. A colander to drain and rinse the chickpeas
7. Measuring cups and spoons for your olive oil, spices, and water
8. A fork to fluff up the rice once it’s ready

FAQ

Herb And Chickpea Stew With Rice. Recipe Substitutions and Variations

• Olive oil: You can substitute with avocado or canola oil if you dont have olive oil.
• Vegetable broth: Try using chicken broth or even water with a bouillon cube dissolved in it.
• Chickpeas: Cannellini beans or kidney beans work well if you want a change.
• Basmati rice: You could use jasmine rice or any long grain rice you have.
• Saffron threads: If you dont have saffron, a pinch of turmeric can give a similar color.

Pro Tips

1. when you saute the onions, let em get real soft and a bit browned before addin the garlic – it really boosts the flavor even more.
2. try to stew the spices in the oil just long enough so they release their aroma, but dont overdo it cause burnt spices can ruin the dish.
3. add your fresh herbs toward the end of cookin so they keep their vibrant taste instead of turnin all mushy.
4. for a nicer kick, let the saffron steep a bit longer in the hot water before stirrin it into the rice so you get that subtle depth of flavor.