chickpea stew

Recipe type: Main dish
Prep time: 8 mins
Total time: 30 min
Serve people: 

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


2 tablespoons olive oil

1 onion, diced small

4  cans chickpeas, drained and rinsed

4 ounces tomato sauce

6 cups water

1/2 pound (250g) tomatoes

2 potatoes, diced

2 carrots, diced

1 cup chopped kale

3 large garlic cloves, minced

1 cinnamon stick

1 bay leaf

1 teaspoon cumin

Salt and pepper to taste

1 small bunch parsley, for garnish

Lebanese rice, for serving

Homemade laban (yogurt), for serving.


Sauté the onions in a large pot with the olive oil.

Once browned, sauté the garlic until aromatic.

Add the tomato sauce, tomatoes, water, bay leaf, cinnamon stick and chickpeas. Bring to a boil and simmer, uncovered for 15 minutes.

Add the potatoes and carrots. Cover and cook for 10 more minutes.

Stir in the chopped kale before serving.

Top with chopped parsley.

Serve with a side of Lebanese rice and homemade Laban.

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