Lebanese Style Chickpea Stew

What is better than a warming and comforting stew for an autumn dinner? Not only, this recipe is affordable and wholesome, but it is also very nourishing and makes a great source of protein.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner

Cuisine Lebanese

Calories 266 kcal

Ingredients

30 ounces of chickpeas canned, or home cooked at home, make sure to drain before using
5 garlic cloves
1 tablespoon of cumin
2 to 3 teaspoons of za'atar
2 bay leaves
1 teaspoon of red pepper flakes
1 teaspoon of paprika
2 tablespoons of tomato paste
1 roasted bell pepper Chopped into pieces of about ½-inch
2 teaspoons of vegetable oil
1 Pinch of salt to taste
2 tablespoons of chopped parsley finely chopped

Instructions

With the help of a mortar or pestle, or with the help of a food processor, crush the garlic with the cumin very well until you get a coarse paste
Heat the oil in a large saucepan.
Add in the cumin together with the garlic mixture and sauté for about 1 minute
Add in the tomato paste, the red pepper flakes, and the paprika.
Sauté while stirring frequently, for about 2 additional minutes.
Add in the chickpeas and stir very well to mix.
Add in four cups of cold or warm water, the za'atar, bay leaves and the roasted red pepper.
Mix your ingredients very well.
Once the mixture starts boiling, lower the heat, and cook for about 15 minutes.
Season with the salt to taste and add in the parsley; then turn off the heat.
Serve your stew hot. This recipe can be served with rice, whether white or brown

Nutrition

Sugar: 1gFiber: 3gCalories: 266kcalSaturated Fat: 3gFat: 6gProtein: 11gCarbohydrates: 13g

Keyword chickpeas

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