Shawarma-Spiced Chickpea Stew

A white bowl of shawarma chickpea stew, garnished with a golden spoon, is placed next to lime wedges. The stew contains chickpeas, potatoes, and dark greens in a creamy, golden sauce.

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A creamy, herb-packed chickpea stew infused with Persian and Middle Eastern flavors like pomegranate molasses and shawarma spices.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main, Main Course

Cuisine: American, Indian, Persian

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Calories: 217kcal

Author: Candice Walker

Ingredients

2 tbsp oil canola, vegetable, or a light olive
1 yellow onion peeled and diced
2 cloves garlic peeled and minced
1 bunch cilantro bare stems removed and minced
1 bunch parsley stems removed and minced
¼ cup shawarma seasoning
½ teaspoon fenugreek dry
2 15-oz. can chickpeas or 1 cup dry*
1 lb. yukon gold potatoes peeled, and cut into large dice
1 15-oz. can coconut cream
2.5 cups vegetable stock 3 cups, about 2 cans
1 tbsp pomegranate molasses
1 bunch rainbow chard stemmed and rough chopped
Salt to taste
Lime wedges optional, for serving

Instructions

In a large pot over medium heat, add oil, chopped onions, and a generous pinch of salt. Cook, stirring occasionally, until the onions are completely translucent, tender, and browned, about 10–15 minutes.
2 tbsp oil, 1 yellow onion, Salt
Stir in the garlic, chopped parsley, and cilantro. Cook for about 3 minutes, until the herbs are wilted and any excess moisture has evaporated.
2 cloves garlic, 1 bunch cilantro, 1 bunch parsley
Add the shawarma seasoning and dried fenugreek and stir constantly for about 1 minute, until the spices are fragrant and toasty.
1/4 cup shawarma seasoning, 1/2 teaspoon fenugreek
Add the chickpeas, diced potatoes, coconut cream, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
2 15-oz. can chickpeas, 1 15-oz. can coconut cream, 1 lb. yukon gold potatoes, 2.5 cups vegetable stock
Cover the pot and cook on a very low simmer for 30 minutes, adjusting the heat as needed to maintain a gentle bubble.
Uncover the pot, stir in the pomegranate molasses, and continue simmering uncovered for another 30 minutes, allowing the flavors to deepen and the stew to thicken. Taste the broth and season with more salt to taste.
1 tbsp pomegranate molasses
Once the potatoes are perfectly tender, stir in the chopped chard green. Simmer for another 10 minutes until the greens are tender.
1 bunch rainbow chard

Notes

* To cook the dry chickpeas: (1) Using an Instant Pot, pressure cook with 1 quart of water on high for 45 minutes before venting, or (2) Soak the chickpeas overnight, then simmer in fresh water for 2 hours before adding them to the recipe.

To serve, ladle into bowls and serve hot with a wedge of lime for brightness.

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