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When you’re craving something warming, healthy and fresh, this Herb and Chickpea Stew with Rice is the perfect thing to make. All made in one pan, in just about 30 minutes, and using good for us ingredients like chickpeas, turmeric, lemon, spinach, and plenty of fresh herbs. It’s hearty, springy, and beyond delicious. Finish each bowl off with steamed rice and a dollop of yogurt for a healthy, colorful meal.

overhead photo of Persian Herb and Chickpea Stew with Rice

I think this is the perfect recipe for today. It’s the day after St. Patrick’s Day, it’s mid March, the weather may or may not be dreary (March rain is the worst, but March sunshine is the best), and it’s Monday. All of this adds up to something very important, we need an easy recipe that’s healthy and cozy too.

Enter this Persian Herb and Chickpea Stew…with rice because Monday also needs some carbs.

Yes, a stew. Maybe my first ever stew here on HBH??

Nope, just looked, I have an Instant Pot Beef Stew from back in 2017 that I forgot about. Not sure how I could have forgotten about it, as so many of you have said how much you love! Anyway, to me stew is a very unappealing word, but I guess it is what it is. This stew is not quite soup, but instead is slightly thicker, and is served over rice. It’s also served steaming hot, and made spring fresh with a very good amount of fresh herbs. So good!

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Here’s the story. Even though I normally hesitate to make stews, I trusted my soon to be sister-in-law, Lyndsie, when she told me I must make Persian Herb Stew. The Persian herb part sounded so good, so I decided to put the “stew” part out of my head. She text me all of the ingredients that go into a Persian Herb Stew and I created a recipe based off those ingredients. Lynds doesn’t normally send me a text with a list a of ingredients for a recipe. But she’d just had this stew at one of her favorite Persian restaurants in LA, Shirin. And she insisted that I had to recreate it.

She obviously didn’t have the measurements for anything. But it was kind of fun playing around with the ingredient list she sent. After a few trials, I got the herb amounts to where I felt they were just right. And I now have a Persian Herb Stew to share!

Soo, it’s a good Monday. And we can all thank Lynds for inspiring this recipe and pushing me to share it with you all.

side angled photo of Persian Herb and Chickpea Stew with Rice

Alright, now this stew is pretty easy. But I will say that you need to have some fresh herbs on hand to make this stew happen. I mean, it is a herb stew, so herbs are obviously important.

It all starts and ends in the very same pan. First up, crisp the chickpeas. I love adding this step, as it really gives the chickpeas some color, and of course additional crunch. To keep things extra flavorful (and healthier) there’s a dash of turmeric. There’s also red pepper flakes for a bit of heat. And lemon for a touch of acidity. Together they create the perfect combo.

The key with the chickpeas is to remove a handful, to be used for topping, before adding in any liquids. You then ensure the chickpeas won’t lose any of their crunch. Once you’ve removed some of the chickpeas, add in a little broth, some spinach, and all of the herbs.

overhead photo of Persian Herb and Chickpea Stew with Rice

For the herbs, I kept things pretty traditional to a Persian stew, cilantro, parsley, and chives. My only addition was fresh dill. And that’s mainly because I am currently obsessed. Yep, happens ever time spring is about to roll in.

Let everything simmer together on the stove for a bit and that’s it. Well, kind of…

The next step is the rice. I like steamed basmati, but you can use brown too. Either way, the rice is very important. Spoon a good amount into your bowls, spoon the stew overtop, and finish with the reserved chickpeas. Simple, healthy, and every bite is full of good flavors, a little heat, and some crunch too.

Great Monday night dinner that can easily double as lunch the following day! Pretty much as close to perfect as it gets.

One more tip…you should definitely serve this with some Naan. Because everyone needs some fresh naan in their life, at least once a week!

PS. I am adding in this note a little late here this morning. But after reading through some of your comments I realized that there are many of you who wondered about the absence of last Tuesday’s post. I mentioned in Sunday’s post that I’m working on a large project with an end of the month deadline. Therefore, just like last Tuesday, I’ve decided to skip tomorrow’s and next Tuesday’s posts. Once April arrives things will be back to their usual schedule. Thanks so much for your patience and understanding!

overhead close up photo of Persian Herb and Chickpea Stew with Rice

If you make this Persian Herb Stew, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

watch the how to video:

Herb and Chickpea Stew with Rice.

Prep Time 33 minutes
Cook Time 20 minutes
Total Time 53 minutes
Servings: 6
Calories Per Serving: 1441 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes. Add the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 
    2. Carefully remove 1 cup of chickpeas and reserve for topping, only if desired. 
    3. To the chickpeas, add 3 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed. If you would like a thinner consistency, add the remaining 1 cup broth.
    4. To serve, divide the rice among bowls and ladle the stew overtop. Top with yogurt, the reserved chickpeas, and fresh mint. 
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  1. 5 stars
    I left the lemon and coriander out. Only as I’m over lemons in recipes and I hate coriander. I love love love this recipe. Will defiantly be making this often.

    1. Hi Danni,
      Wonderful!! I appreciate you trying this recipe and sharing your feedback! So glad it was enjoyed:) xT

  2. 5 stars
    Omg this was so delish! I tweaked it a bit according to my half-Iranian colleagues moms recipe (are u still following? ;)) – subbed half the broth with coconut milk, and added in a chopped carrot as it was lying in my fridge anyway. So so good. Already looking forward to leftovers tomorrow. Thanks for this new fav!

      1. I’m excited to try this, and I’m sure it will be wonderful, but – 1441 calories per serving? Can that be right? That’s my entire day’s worth.

  3. 5 stars
    I found this recipe a couple of years ago. I think, and it’s become a family favorite! I do alter it by using chicken broth and more dill and mint, but even without those adjustments for personal preference, it’s still delicious 😁

    1. Hey Lori,
      Amazing!! So glad to hear that this dish is always enjoyed and thanks a bunch for making it so often! xx

  4. 5 stars
    *A new family favorite*Thank you so much for this delicious recipe- So flavorful and healthy! Quick and easy to follow 🙂 made extra sauce, and still wanted more! Definitely don’t skip the yogurt or mint!

    1. Hey Michaela,
      Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT

  5. 5 stars
    This dish is so worth it! It came together quickly and easily and the flavor balance between the spices, herbs, and lemon is wonderful.
    I am just one person though; any idea of how this would freeze? Thanks!

    1. Hey Kallen,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx

  6. 5 stars
    This is a “viral in real life recipe!” I’ve made it a number of times, and every time multiple people request the recipe and then make it for other people. I now have at least four friends who have this in their regular dinner rotation (as do I!). It’s so easy and sooooo good. And I love that it’s accidentally vegan. A keeper!

    1. Hey Marlene,
      Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT

    1. Hey Rachel,
      Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx

    1. Hi Em,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

  7. 5 stars
    Bon appetit 🙂 I just made this recipe and it’s delicious! It’s definitely NOT 1441 calories per serving! I added tofu for extra protein and the 4 cups of broth for a thinner consistency, and I think the whole thing would probably serve 7 with a side of rice and veggies, which would make my version with the tofu just under 200 calories per serving.

    Thank you so much for sharing this, will definitely be checking out more of your recipes!

    1. Hey Diana,
      Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx

  8. 5 stars
    Hi Teighan,

    This looks great and I’d love to make it! This looks pretty healthy and we’re trying to watch our calories, so I was surprised to see 1441 kcal on this recipe. Is that for the whole dish or per serving? Thanks!

    1. Hey Sara,
      Hi! I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT