A Vegetarian/Vegan Chickpea Stew

A delicious light, hearty and warming chickpeas stew. A great dish for a cold time dinner. All ingredients for this dish, are your kitchen staples. Chickpeas or garbazo beans which is called Nokhodنخود in Farsi, flavoured with a little touch of chilli sauce. It is a good source of protein. You can make a flavourfull vegetarian meal with chickpeas that everyone will enjoy it.

A Vegetarian/Vegan Chickpea Stew

  • 450 g canned chickpeas or 2 cups raw chickpeas, soaked overnight
  • 2 medium onions, finely chopped
  • 5-6 cherry tomatoes, cut into half
  • 1 tbsp tomato paste
  • 1 tbsp corn starch or flour
  • 2 tsp fresh ginger, grated
  • 2 dried bay leaves
  • 1 tsp ground coriander seeds
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp or less chilli paste
  • Salt and pepper to taste
  1. Ingredients




  2. wash and soak chickpeas in cold water overnight. Next day, boil and cook them until soft and tender.



  3. Heat olive oil in a saucepan over medium heat. Add onions and saute 5-6 minutes or until tender.




  4. Stir in tomato paste, chilli paste, grated ginger,



  5. turmeric, pepper, cumin and ground corinader seeds to the onions and fry for couple of mintues.



  6. Add cooked chickpeas to the onion mixture.



  7. Mix corn starch with 3 tbsp cold water and add it to the chickpeas mixture.



  8. Add cherry tomatoes, bay leaves, 1 cup boiled water and season with salt.. Givea stir and bring it to a boil. Reduce the heat and cover the pan with a lid and simmer for 10-15 mintues.

    Once it is cooked, remove bay leaves and serve it over rice.



خورش نخود

یک غذای لذیذسبک و آسان با نخودد آبگوشتی

تمام مواد لازم برای تهیه ی این خورش در آشپزخانه هر منزلی به راحتی پیدا میشه. نخود در انگلیسی چیک پی یا لوبیا گاربانزو گفته میشه.

نخود منبع خوب پروتئین هست . این خورش نه تنها غذای مناسبی برای افرادگیاه خوار هست بلکه همه از خوردن این  غذا لذت خواهند برد.

 

مواد لازم

چهارصدو پنجاه گرم نخود کنسروی یا دو پیمانه نخود خام

دو عدد پیاز متوسط نگینی خرد شده

یک ق غ رب گوجه‌فرنگی

یک ق غ نشاسته ذرت یا آرد برای غلیظ کردن خورش

دو ق چ زنجبیل تازه رنده شده

دو برگ بوی خشک

پنجشش عدد گوجه‌فرنگی ریز

یک ق چ پودر تخم گشنیز

نصف ق چ زیره

نصف ق چ زردچوبه

یک چهارم ق چ یا کمتررب فلفل قرمز

نمک و فلفل به میزان لازم

روغن زیتون

طرز تهیه

در این خورش میتوانید از نخود کنسروی استفاده کنید ولی اگر نخود خام را ترجیح میدهید – نخود را شسته و به مدت 6-5 ساعت داخل آب سرد بخیسانید. سپس آب نخود را دور ریخته و با مقدار مناسبی آب داخل قابلمه ریخته و خوب نخودها را بپزید تا نرم شوند.

مقداری روغن را در تابه گرم میکنیم و پیاز خرد شده را به مدت 6-5 دقیقه یا زمانی که نرم شود تفت میدهیم. سپس رب گوجه فرنگیرب فلفل قرمززنجبیل رنده شده زردچوبه – زیرهپودر تخم گشنیز و فلفل را به مواد داخل تابه افزوده و همه مواد را همزده و یکی دو دقیقه آن‌ها را تفت میدهیم.

سپس نخود پخته شده را به مخلوط پیاز سرخ شده اضافه میکنیم.

آرد یا نشاسته ذرت را با سه ق غ آب سرد مخلوط کرده و روی خورش ریخته و هم میزنیم. سپس گوجه‌فرنگی های از وسط خرد شده را همراه با برگ بو و یک پیمانه آبجوش و نمک به مواد داخل تابه افزوده . و خورش را روی حرارت بالا بجوش آورده و بعد حرارت را کم کرده تا به مدت ده – پانزده دقیقه آرام پخته شود.

وقتی خورش آماده شد برگ بوها را از خورش برداشته و با کته سرو میکنیم.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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