When you’re yearning anything warming, wholesome and fresh, this Persian Herb and Chickpea Stew with Rice is the right factor to make. All made in a single pan, in simply about 30 minutes, and utilizing nice for us meals like chickpeas, turmeric, lemon, spinach, and lots of contemporary herbs. It’s hearty, springy, and past delicious. Finish each one bowl off with steamed rice and a dollop of yogurt for a healthy, colourful meal.
overhead picture of Persian Herb and Chickpea Stew with Rice
I assume here is the right recipe for today. It’s the day after St. Patrick’s Day, it’s mid March, the climate might or might no longer be dreary (March rain is the worst, but March sunshine is the best), and it’s Monday. All of this provides as much as anything very important, we desire an simple recipe that’s wholesome and comfortable too.
Enter this Persian Herb and Chickpea Stew…with rice simply due to the fact Monday also desires some carbs.
Yes, a stew. Maybe my first ever stew right the subsequent on HBH??
Nope, simply looked, I even have an Instant Pot Beef Stew from again in 2017 that I forgot about. Not certain how I might have forgotten about it, as so lots of you’ve got acknowledged how a lot you love! Anyway, to me stew is a actually unappealing word, but I guess it’s what it is. This stew isn’t fairly soup, but rather is barely thicker, and is served over rice. It’s also served steaming hot, and made spring contemporary with a actually nice quantity of contemporary herbs. So good!
Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas | halfbakedharvest.com #healthyrecipes #salad #easyrecipes #chickpeas #feta
Here’s the story. Even although I commonly hesitate to make stews, I trusted my quickly to be sister-in-law, Lyndsie, whilst she informed me I ought to make Persian Herb Stew. The Persian herb side sounded so good, so I decided to lay the “stew” side out of my head. She textual content me all the meals that pass right into a Persian Herb Stew and I created a recipe founded mostly off these ingredients. Lynds doesn’t commonly ship me a textual content with a record a of meals for a recipe. But she’d simply had this stew at one in every of her favourite Persian restaurants in LA, Shirin. And she insisted that I needed to recreate it.
She clearly didn’t have the measurements for anything. But it was form of fun gambling round with the component record she sent. After a couple of trials, I got the herb quantities to the place I felt they have been simply right. And I now have a Persian Herb Stew to share!
Soo, it’s a nice Monday. And we will all thank Lynds for inspiring this recipe and pushing me to share it with you all.
side angled picture of Persian Herb and Chickpea Stew with Rice
Alright, now this stew is lovely easy. But I will say which you simply desire to have some contemporary herbs handy to make this stew happen. I mean, it’s a herb stew, so herbs are clearly important.
It all begins and ends within the very similar pan. First up, crisp the chickpeas. I love including this step, simply due to the fact it truly provides the chickpeas some color, and clearly additional crunch. To preserve issues further flavorful (and healthier) there’s a sprint of turmeric. There’s also red pepper flakes for a piece bit of heat. And lemon for a contact of acidity. Together they create the right combo.
The key with the chickpeas is to take away a handful, to be used for topping, earlier than including in any liquids. You then guarantee the chickpeas won’t lose any of their crunch. Once you’ve eliminated a few of the chickpeas, upload in a piece broth, some spinach, and all the herbs.
overhead picture of Persian Herb and Chickpea Stew with Rice
For the herbs, I saved issues lovely classic to a Persian stew, cilantro, parsley, and chives. My merely addition was contemporary dill. And that’s primarily simply due to the fact I am recently obsessed. Yep, occurs ever time spring is ready to roll in.
Let everything simmer collectively at the range for a piece and that’s it. Well, form of…
The subsequent step is the rice. I like steamed basmati, but you possibly can use brown too. Either way, the rice may well be very important. Spoon a nice quantity into your bowls, spoon the stew overtop, and end with the reserved chickpeas. Simple, healthy, and each one chew is filled with nice flavors, a piece heat, and a few crunch too.
Great Monday evening dinner which can also just simply double as lunch the subsequent day! Pretty a lot as near right simply due to the fact it gets.
One further tip…you ought to unquestionably serve this with some Naan. Because everybody desires some contemporary naan of their life, at the very least as quickly as a week!
PS. I am including on this notice a piece past due right the subsequent this morning. But after studying by way of a few of your feedback I discovered that there are lots of you who puzzled concerning the absence of final Tuesday’s post. I acknowledged in Sunday’s publish that I’m operating on a enormous undertaking with an supply up of the month deadline. Therefore, simply like final Tuesday, I’ve decided to skip tomorrow’s and subsequent Tuesday’s posts. Once April arrives issues might be again to their classic schedule. Thanks so a lot in your endurance and understanding!
overhead near up picture of Persian Herb and Chickpea Stew with Rice
If you make this Persian Herb Stew, be certain to go away a remark and/or supply this recipe a rating! Above all, I love to listen from you guys and all the time do my greatest to reply to every and each one comment. And of course, within the event you do make this recipe, don’t overlook to also tag me on Instagram! Looking by way of the photographs of recipes you all have made is my favorite!
Persian Herb and Chickpea Stew with Rice
4.62 from 142 votes
Persian Herb and Chickpea Stew with Rice.
All made in a single pan, in simply about 30 minutes, and utilizing nice for us meals like chickpeas, turmeric, lemon, spinach, and lots of contemporary herbs. Finish each one bowl off with steamed rice and a dollop of yogurt for a healthy, colourful meal.
Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes
Calories 172 kcal
1/4 cup further virgin olive oil
1 yellow onion, chopped
2 cans (14 ounce) chickpeas, drained
kosher salt and pepper
3 cloves garlic, minced or grated
1 teaspoon flooring turmeric
1/2 teaspoon overwhelmed red pepper flakes
2 teaspoons lemon zest
3-4 cups low sodium vegetable broth
2 tablespoons lemon juice
2 cups child spinach
1/2 cup contemporary cilantro, roughly chopped
1/2 cup contemporary parsley, roughly chopped
1/4 cup contemporary dill, roughly chopped
1 tablespoon chopped chives
2 cups cooked basmati rice
plain Greek yogurt, for serving
contemporary mint, for serving
Powered by Chicory
1. Heat the olive oil in a enormous pot over medium heat. When the oil shimmers, upload the onion and prepare dinner 5 minutes till soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally till he chickpeas start to crisp, about 5 minutes. Add the garlic, turmeric, overwhelmed red pepper, and lemon zest, prepare dinner till the garlic is fragrant, about 1 minute.
2. Carefully take away 1 cup of chickpeas and reserve for topping, merely if desired.
3. To the chickpeas, upload 3 cups broth, the lemon juice, and season with salt. Bring the blend to a boil over excessive heat, then scale back the warmth to low. Stir within the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, till the spinach is wilted and the stew may well be very fragrant. Taste, adjusting salt and pepper as needed. If you wish a thinner consistency, upload the rest 1 cup broth.
4. To serve, divide the rice amongst bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and contemporary mint.