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Chickpea and Herb Stew Recipe



Prep time:

10 minutes

Cook time:

1 hour 15 minutes

Dairy free | vegetarian | Nut free | soy free



1. Place a large, deep frying pan that has a lid over a medium heat. Add the oil and the onion and cook for about 15 minutes until caramelised.

2. Reduce the heat to medium and add the spring onions, garlic, coriander and dill (reserving a little dill for garnish). Cover and cook, stirring occasionally, for 20 minutes.

3. Next, add the fenugreek leaves, if using, spices and pomegranate seeds (reserving a few tablespoons of the pomegranate seeds for garnish). Stir, cover and cook for 10 minutes.

4. Finally, add the chickpeas, lentils, stock, honey, salt, pepper and lemon juice, and gently cook for 30 minutes until the liquid has mostly evaporated.

5. Garnish with the reserved pomegranate seeds and dill and serve with flatbreads.

This is an unusual, deliciously intriguing dish, loosely based on the herbed stews of Iran.

Extracted from LEON Happy One Pot Vegetarian by Rebecca Seal and Chantel Symons, which is published by Conran Octopus, 17.99,

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