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!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas | halfbakedharvest.com #healthyrecipes #salad #easyrecipes #chickpeas #feta

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: 172 kcal

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

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  • 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. 

horizontal photo of Persian Herb and Chickpea Stew with Rice

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  1. 5 stars
    Sooooo yummy and easy! Got everything ready to roll before I started. Used very generous portions of the herbs and spinach (and about half the dill because we’re not crazy about dill)… kept it to 3 cups veg broth (Better Than Bouillon). Dollop of sour cream instead of yogurt – wouldn’t do that again – either yogurt or nothing. Oh! Used golden quinoa cooked in veg broth instead of rice which was delicious.

    1. Hey Julie,
      Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  2. 5 stars
    My entire family of 8 loves this! And it smells so good while its cooking.
    This has become a staple in our home. Thanks!

    1. Hey Kathleen,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  3. Hey! Just wanted to leave a note saying how much we are OBSESSED with this recipe! Make it weekly!! We add paneer cubes that we fry in ghee, VOILA! Amazing, highly recommend the add! Thanks!!

    1. Hey there,
      So so glad this recipe was enjoyed, thanks a lot for giving it a try!! Love the idea of adding the paneer! xxTieghan

  4. 5 stars
    So good! We have made this about 5 times and love it! The lemon and the fresh herbs make this stew a little extra!!

    1. Hey Marlo,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  5. 5 stars
    This was better than I expected!! I have never cooked chickpeas so I was nervous about taste and texture. This was wonderful. Only my 3 year old turned his nose up but he had his heart set on a hotdog for dinner.

    1. Hey Cara,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

    1. Hey Colleen,
      I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan

  6. 5 stars
    this has become a go-to for me! such a great meal to pack for lunches — super hearty and has such great flavor. i think the yogurt is the key finishing touch! thank you!!

  7. 5 stars
    I’m looking forward to making for dinner. All your recipes are outstanding and treated amazing!!! I love your food ❤️🎶🥰

  8. 5 stars
    This was fantastic ! My boyfriend and I loved it so much and it was easy to make on a weekday. So flavorful and light at the same time. I cooked the rice in the pot with everything else and it tasted great. this was the first HBH recipe i’ve made and i can’t wait to try more 🙂

    1. Hey Joanne,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan

  9. This is soooo fresh and herby and lemony and YUM! Like detoxy, but make it delicious. I make a LOT of stews and this really isn’t like any I’ve ever had. It’s like a salad in a stew, in the best way. Thank you as always!!

    1. Hey Ruby,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  10. 5 stars
    I made this stew during quarantine, and I had a craving for it yesterday, so I made it for dinner again. My new (since I last made the stew lol) boyfriend has insisted it now be part of a monthly rotation because he loved it so much. I make it pretty much as written (which is rare for me), with the exception of doubling the turmeric, and I usually use a shallot instead of chives just because I always keep shallot on hand. Anyone skipping on the yogurt — DON’T. It’s the best part and really brings all the flavors together.

    Teighan, I swear basically everything I make now comes from your website. I love your recipes as a jumping off point, and honestly, I feel like they’re making me a better cook, as I consider what flavors can be blended when creating my own recipes. Thank you for sharing your passion with all of us 🙂

    1. Hey Stephanie,
      I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) Thanks a lot for following along and trying so many recipes. xTieghan

  11. 5 stars
    One of my fave recipes for years!! Do you think it will freeze? Wanting to use up big bunches of herbs. Thank you! Xx

    1. Hey Charlotte,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  12. 5 stars
    Just finished my first bowl! Soooooo yummy!!! Simple, but oh so flavorful bowl of health and warmth! This will absolutely be in my rotation from now on!

    1. Hey Kelly,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

  13. 5 stars
    Omg!!! I just wanted to say that since I first saw the photo and recipe earlier this week my mouth has been watering! Well I left work a little early to get the fresh herbs i needed to make this. Definitely worth it!!! It was soooo goood!! Thank you for this!!!!!

    1. Hey Kim,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

  14. I am excited to make this tonight! I do have a question though…Won’t the cilantro loose its flavor if it is added in the beginning and cooked? If I don’t hear from you, I’m considering adding it later on because I love cilantro’s flavor. Thank you for the recipe and any insight! 🙂

    1. Hey Amy,
      You can absolutely add it later on. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  15. 5 stars
    Persian woman here, love this stew! Agreed with other reviewers, nothing like Alison Roman’s stew- That’s like saying Thai food and Persian food are the same, haha – No way! Thank you so much for sharing this recipe with us!

    1. Hey Kayla,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan

  16. I made this last night on a cold December Kansas evening. It was delicious! I added shredded chicken and big, hearty carrots – because I had both and thought it sounded like a good addition. This is an amazing stew! And my husband and son raved. I even took a picture and “posted” on Pinterest! 😄

    1. Hey Natalie,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  17. 5 stars
    The food is amazing but the website is utterly ridiculous! There are so many ads and videos and boxes that the website has to reload every five seconds and slows down my tablet and then the reloading causes me to lose my place in the recipe every time!I can’t eat even fathom trying to search for other recipes on here.

    1. Hey Christina,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan

  18. 3 stars
    I see all the 5 star reviews and I wanted to add a different perspective. I made this dish last night and found that it was missing a certain depth of flavor. I decided to add more spice and herbs than the recipe required but still found something was missing. I thought maybe it was missing some heat or warmth? I added a splash of maple syrup to cut through the acidity of the lemon. I am still looking for a certain spice or addition to bring what feels like a 2 dimensional dish to 3D. Perhaps it just needs a longer stewing time? Cumin? Bay leaf? Would love some tips.

    1. Hey Rae,
      Thanks for trying the recipe, I am sorry you felt it was missing something. I enjoy the recipe as is, but you can certainly add more spices to your liking. xTieghan

  19. Wasn’t sure if I’d be into this but we wanted to use up our garbanzo beans so we gave it a shot. WOW! So so tasty. I loved how the flavors came together. Didn’t have spinach so we used kale, and I didn’t have chives either so skipped that. This is worth a try and you will not be disappointed! The dollop of Greek yogurt on top really adds a nice flavor as well.

  20. 5 stars
    This was excellent. My husband said it was one of the top five meals of the year, and my teenagers lapped it up. I served it with a tumeric/saffron basmati rice and homemade naan. I boiled a bit of the excess liquid off to make it heartier. Perfect meal for a fall evening.

    1. Amazing! I am really glad this recipe turned out so well for you, Shalini! I hope you continue to enjoy this and others of mine! xTieghan

  21. 5 stars
    This is legit one of my FAVORITE recipes of yours. The flavors are really strong and unique and delicious. And served with some greek yogurt…. mmmmm. It is also pretty easy to throw together! It is hard for me to make this less than once a week lol.

    1. I am so happy to hear that!! Thank you so much for trying this one! It is one of my favorites as well! xTieghan

  22. 5 stars
    This was awesome! We mixed in some leftover lemon pepper chicken and it was delish! Super easy and a great way to expand our typical go-to menu! Thank you!!

  23. 5 stars
    I made this last night and was so impressed with the perfect balance of flavors and earthiness from the herbs and richness and overall depth. I will definitely be making this again! Will try adding cauliflower next time as another user mentioned.
    Thanks for such wonderful recipes time and time again!!

  24. 5 stars
    This was very refreshing and delish. My family enjoyed it. Thanks for posting this recipe. I will definitely make it again!

  25. This is absolutely delicious! I have been telling everyone about it! Served it to guests and they loved it, too! Thank you, Tieghan!

    1. Thank you Laura! I am so glad you enjoyed this and I hope your friends love it too! xTieghan

  26. This is absolutely delicious! The blend of the herbs with the lemon is out of this world! We are trying new recipes during the quarantine. This will be a family favorite! Thank you for sharing!

  27. 5 stars
    AMAZING! I left out the cilantro because I’m one of those people who don’t like it and I left the dill just because I wasn’t in the mood for the flavour but I love this recipe !

  28. 5 stars
    I made this and had to improv a little bit because we lacked the fresh herbs, and I also made my own broth. My fiance was blown away and loved the flavor he said let’s make this again and again, and that it did remind him of Persian cooking that he has had in the past. I also enjoyed and plan to make it again. Thanks 🙂

  29. 5 stars
    This recipe is amazing! We used leftover rice and it was fantastic. My husband thought the texture of the chickpeas and greens cooked up a little like pozole. It has a light creaminess from the spinach, but isn’t overly filling. Great way to get your greens and herbs in while having something warm and comforting. Highly recommend. Will definitely remake 🙂

  30. 5 stars
    I’ve made this recipe twice! I’ve added chicken so my husband would like it. We love it!!! My husband thinks it should be part of a weekly menu. The lemon in the sauce makes it almost taste like butter. Thank you!!

    Ps where are your bowls from? They are so pretty.

  31. 5 stars
    A friend posted this recipe on Facebook and I made this last night. It was so, so good! So much flavor. My whole family liked it and I will be keeping it. Stuck at home for this pandemice so nice to get a culinary adventure. Thanks!

    1. I am really glad you decided to try this and it turned out so well for you Emily! Thank you so much for trying it! xTieghan

  32. 5 stars
    This recipe was fantastic. I didn’t have parsley or fill on hand but had cilantro and basil. I also ate it with safron rice and added some safron to the recipe. Thank you!!!

  33. 5 stars
    Very nice, Tieghan! We had this tonight and all agree, recipe is a keeper! Only had fresh cilantro so used dried herbs for rest. Looking forward to trying recipe when we have the dill & parsley fresh as well. It was delicious.

    1. I am really glad this turned out so well for you, Julie! Thank you so much for trying it! xTieghan

  34. 5 stars
    “We all want this recipe”, they said at a Purim party I was recently a part of. What a perfect recipe to take along as I learned about the Persian celebration of Purim (book of Ruth). This is a winner!

  35. 5 stars
    This is the best vegan recipe I have made to date, enjoyed by carnivores as well. Thank you so much for sharing your skills and talents. The rest of us are most grateful…sending hugs!

  36. 5 stars
    I have been craving this all week, but since all the stores around us are completely out of canned goods, I couldnt get any chickpeas! I decided to quadruple the spinach (that was available at that store luckily!) and it still turned out amazing!

  37. 5 stars
    It was Persian night…”bring your favorite Persian dish” as we celebrated Purim and the reading of the book of Esther. (It’s that time of year) WOW..this was a hit! The flavors so rich and fresh, the recipe so nice and simple. I just finished sending out the recipe to all who attended….the best compliment of all.

  38. 5 stars
    This totally exceeded my expectations. So easy and so delicious! Perfect amount of acid and heat. Will definitely make again!

  39. 5 stars
    This is unique and delicious… and super easy! I ended up only using one can of garbanzo beans and replacing the other with already cooked chicken. I make a lot of chickpea stews, including Alison Roman’s and – one of my favorites – one from the internet called a “Spanish chickpea and spinach stew.” It’s really irritating to see some commenters suggesting that you may have ripped this recipe off from Alison Roman. Did they miss the coconut milk in her recipe and lack of cilantro, parsley and dill (kind of a big part of the flavor!). OK… rant over. But, really, thanks for a different take on a healthy and comforting dish.

  40. 5 stars
    Sunshine in a bowl. I seldom leave comments but needed you to know how delish this was. Just after the spinach wilted I took it out of the sauce and added Halibut filets. Added spinach back in at the end. Absolutely divine! I’ll be trying many more of your recipes and I’ll be sure to let you know my thoughts… thanks

    1. Hi De! I am really glad you enjoyed this recipe! I hope you continue to love other recipes you try of mine! Thank you so much! xTieghan

    1. Hey Erin! Since herbs are such a huge part of this recipe, I would recommend using fresh if you can! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  41. 5 stars
    I loved this so much I made it last night for dinner and then tonight for my weekly meal prep. Sooooo good! Absolutely delicious!! Can’t wait for lunch tomorrow 🙂 thank you for sharing

  42. Wow! My first recipe from HBH! My husband and I love Ghormeh Sabzi from a local restaurant. This is soooo good. I added chicken and it was delicious. Thank you!!!

  43. 5 stars
    Super easy and delicious! This is a great recipe for using up extra herbs you have around the house. I definitely will be making this again.

  44. 5 stars
    Making this recipe for the second time. I love dishes full of fragrant herbs. It’s sooooo good and the leftovers are even better!

  45. 5 stars
    I tried this dish and it was delicious. I substituted the chickpeas with cauliflower florets the second time I made it and it was just as good – just a little lighter.

  46. 5 stars
    If you are on the fence but love a tasty vegetarian meal, please just make this! It is sunshine in a bowl. I made to recipe and I would not change a thing (other than to back off on the called for lemon juice….better to add more in the end if needed. I think i had a very large lemon!!) Thank you for another delish dinner.

    1. Hi Michelle! I am so glad to hear that this recipe turned out amazing for you! Thank you so much! xTieghan

  47. 5 stars
    I don’t often leave comments on recipe websites. However, for this I had to. This stew is freaking DELICIOUS. It is fresh, homey, filling, light and everything good at the same time. It has rapidly grown to be one of my favourite dishes and I will forever be making this- so thank you!

    1. Aw that is so amazing to hear! I am so glad you have been loving this recipe so much! Thank you! xTieghan

  48. I made this today and the flavoring profile was so perfect.
    The veggies and onion tasted great, but the chickpeas were very blend.
    Am I doing something wrong? Should i stew for a longer time?

    1. Hi Hope, did you toss the chickpeas with the spices before adding the broth? That is key to getting a nice flavoring on them. I would recommend cooking the soup on high pressure for 45 minutes. For best results, cut the pork into larger chunks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  49. 5 stars
    Happened to come across this while browsing recipes. I had never seen your site before, but the recipe sounded intriguing. I made it for my husband and another couple. I had some defatted beef stock so I used that and I cubed our leftover Christmas prime rib. To say it was a hit is an understatement. I personally loved it and will make it again as written. What a lovely, delicious and healthy meal. So glad I stumbled upon it.

  50. 5 stars
    I just discovered your blog tonight, went out and got all the ingredients for this recipe and made it! It’s superb! So excited to try many more of your creations! I’m a fan of vegetarian/vegan dishes, so thank you for including some of these recipes on your blog.

    1. Thank you so much Larissa! I am so glad you have been enjoying my blog and I hope you continue to! xTieghan

  51. 5 stars
    This recipe is gorgeous!! My boyfriend made it last night and we ate it for lunch today – I think leaving it overnight made the flavors even more potent and deep. This is the perfect lunch for a cold day! The yogurt with mint is exactly what this dish needs to give it a little creaminess and hold it all together. I told him that next time we must add lamb and toasted almonds! I’m already drooling.

  52. 5 stars
    Delicious! I made this with homemade beef broth and some leftover prime rib cut in small cubes for company. It was a complete success. We loved the flavors.

  53. 5 stars
    Yum! Made this tonight for dinner and it was a hit. A great recipe to kick off the new year after eating so heavy during the holidays!

  54. 5 stars
    We made this last night, and WOW, so good. The lemony chickpeas are so savory and satisfying! Used slightly less chili flakes for my toddler, but still fantastic. We all loved it! Will add this to the regular recipe rotation.

  55. 4 stars
    Hi tieghan!
    I completely loved this. So flavorful and delicious. My leftovers were just as tasty but mush-ee. Any advice to keep cooked stew for next day(s)? Undercook or separate?
    PS Just found your blog recently. I’m miles from Eataly, so mad I didn’t discover you a few weeks sooner! My family has really enjoyed everything I’ve made from your site. Hopefully you come back to Chicago soon.

    1. HI Allison!! I always recommend keeping the rice separate when storing for later. This will ensure nothing is mushy. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you and happy holidays! xTieghan

  56. While I’ve made tons of recipes from the blog and have loved pretty much all of them, this has to be my favorite. It’s so simple, yet packed with tons of flavor! I love how all of the herbs come together so nicely and the yogurt on top is just soooo yummy! Thanks for another great recipe!

  57. 5 stars
    This is the first HBH recipe I prepared. The stew was so flavorful! Thank you and I can’t wait to try more of your recipes.

  58. Great combination of flavours, I had only got chickpeas and chives and dried herbs in my cupboard, and still the lovely flavours came through.

  59. 5 stars
    100% LOVED this. So many layers of flavor and so light and refreshing! All of the recipes on this blog sound amazing, so now that I’ve tried this, I’ll have to move on to some more! Thank you!

  60. 5 stars
    Made this tonight, just as written. SO delicious!!! This will become a regular in our house. Thank you for this beautiful recipe!

  61. 5 stars
    Tried this recipe out tonight and I absolutely love it! Subbed the Greek yogurt for cashew yogurt to make it vegan friendly and it was a phenomenal balance from the heat in the broth. I am over the moon and will be making this all winter long!

  62. 5 stars
    Love your photos. Need to make your recipes. Would like to share my ceramic dinnerware with you. I may I reach you?

    Bluegrass Lizzie

  63. 5 stars
    I never leave comments, but I came across this recipe on Pinterest…and it is amazing!!!! This will definitley become one of my staple recipes to make over and over and over again 🙂

  64. 5 stars
    I made this, along with Moroccan carrots, and omg, this dish is just fabulous. It will be a weekly meal.
    Thanks for sharing this delicious gem.

  65. Hi
    My first comment is actually a question! Not sure if I read wrong but can’t see in the recipe when you cook the rice. Should I cook it separately? Any kind of rice can work you think?
    It’ s more than a question ??

    1. Hi Annamaria! Yes, you should cook the rice separately. I like to use basmati rice, but whatever you have/love will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  66. 5 stars
    Excellent recipe!! I substituted one of the cans of chickpeas with one large russet potato and it was comfort food at its best! Will become a staple in our house now! Thank you!

  67. Any suggestions on vegan alternatives to the yogurt? I don’t like yogurt or the vegan yogurts. Maybe some kind of a cashew cream would be good?

    1. Hi Jessica! I am sure cashew cream OR tahini would both be delicious on top of this stew. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  68. 5 stars
    My boyfriend and I loved this recipe so much! The flavor of the dill in combination with the lemon was just delicious. We are definitely making this again soon!

  69. 5 stars
    Soooo good. I went a bit extra and added chicken and brown mushrooms (upped the broth) and DAMN was it good. Second time making it and won’t be the last. Thanks, Teighan!! XX

  70. 5 stars
    This is amazing. I make it at least once a week. My good friend is Persian and would make this for me and ever since I am addicted. My first time I followed the recipe and loved it but my hubby is a meat eater and my friend made hers with red meet and red beans so I subbed these in and it turned out wonderful. Thanks for sharing!

  71. 5 stars
    this was great – i can’t eat meat lately (autoimmune) – but thought i’d check you for veggie recipes – wow! This one fed me about five meals – i fed it to the fam the first night (yummy!) – then used the leftovers so i could have a meat free alternative to what they ate for a few days – kept really nicely in the fridge… I spooned some of it into a corn chowder, and it was delicious, too 🙂

  72. 5 stars
    Delicious and healthy! Don’t skip the yogurt and mint on top. Super easy recipe to follow along, thanks for a great one Tieghan!

  73. 5 stars
    OH. MY GOSH. This is delicious. I didn’t have chives or cilantro or parsley but this dish turned out spectacular either way, it’s so flavorful and hearty. I will definitely be making this a lot during the winter, thank you so much! 🙂

  74. 5 stars
    I made this tonight and it’s phenomenal! I was hesitant because I’m not a fan of lemon in a savory application but it didn’t seem like a lot of lemon so I gave it a try. I’m so glad I did because it’s really amazing.

  75. 5 stars
    Made this last night exactly as written. What a delight. The fresh herbs and lemon made for a light, fresh and delicious meal. I am a fan of your site and love the recipes and photos. Thanks!

    1. That is so great to hear Barb! I hope you continue to love my recipes and blog! Thank you so much! xTieghan

  76. This looks soo yummy. I wonder if I can substitute bok chit for the spinach?
    Just because I have a beautiful bag of those in the fridge.

    1. Hi Nicole! I am sure bok choy will be so delicious! What a fund idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  77. 5 stars
    Made this tonight and it was amazingly good. My husband ate it exactly as the recipe suggests. I added hot sauce to mine. Both ways are delicious. We agreed this is one of our new favorites. I wonder if it would be good with a poached egg on top.

  78. 5 stars
    This is the greatest tasting stew! It fills you with wonderful flavor and gives you a feeling of true nourishment. I have made this recipe numerous times already and passed it along to family and friends and everyone is amazed. Thank you so much for this dish!

  79. 5 stars
    Wow! Every dish I have prepared of yours is just phenomenal. I loved every bite of this dinner. My six year old son even asked that I share this recipe with him when he is older – now that is a compliment. This dish is perfection.

    1. Wow that is too sweet! Thank you so much for making this! I am so glad you all loved this! xTieghan

  80. Such a fantastic recipe…..not just for Veggies or Vegans which I am neither. But a break from meat is good occasionally.

  81. 5 stars
    This was delicious, thank you! I messed up and forgot to add the spices before the broth, so I’m sure it will be even better next time.

  82. 5 stars
    This was so delicious and enjoyed by all three kids(even the fussy ones) and husband! Kid had leftovers for school lunch the next day. I did double it so made heaps!

  83. This has become a regular for me! So healthy and simple everyday ingredients that are easy to find and economical. I made this for 20 people in my city group and it was a huge hit!

  84. As much as I love your website and have loved all of your recipes that I’ve tried so far… I can’t get behind this one. It may be an excellent dish, but please please pleeeeeeeeease don’t call this a “Persian” herb stew. The real Persian herb stew (ghormeh sabzi) is SO different from this recipe that they really can’t be compared. It wouldn’t be fair to people who haven’t had the real thing to think that this is comparable. Calling this recipe Persian-“inspired” might be more accurate… Just a thought from a Persian who loves cooking and knows how much goes into perfecting Persian dishes.

    1. Hi Melissa! Thank you so much for letting me know. I will refer to this as inspired from now on. I hope you know that I never meant to offend anyone by calling it what I did. I hope you still love this and other recipes on my blog! xTieghan

  85. 5 stars
    Made the quinoa version today and this was perfect to serve my vegetarian, gluten sensitive guest! Easy, flavorful, and I’m looking forward to the leftovers for lunch this week!

    1. Thank you so much Michelle! I am so glad you loved this recipe! And its the best having leftovers haha! xTieghan

  86. This recipe is SO good! I made this a couple weeks ago for my family with a newly declared vegetarian teenager in mind. We all loved it. I’m making this again this week! Thanks, Tieghan! ????

  87. 5 stars
    This is one of the BEST recipes that I’ve made of yours and I’ve tried so many great recipes on your blog. This one is beyond delicious! I’ve never had anything like it. So goood!!! Thanks for sharing Tieghan!

  88. 5 stars
    This recipe is the show stopper at my house .
    My sisters are vegan so I add a little more lemon juice, two extra cups of vegetable broth, and firm tofu at the end. I let it simmer longer . I do not add mint or yogurt. So this has been such a hit my friends husband is obsessed, my cleaning lady is
    Is asking me for recipe. I’ve made it three times in two weeks. So healthy on top of it all .

  89. 5 stars
    This recipe is one of the best and most unusual recipes I have tried in a long time. I have tried it twice now and can’t imagine ever getting sick of it. Some notes: I prepared the chickpeas, onions, and all of their yummy spices separately in the oven as I found they were not getting crispy in the pot. The result was super duper crispy chickpeas and the lemon zest had caramelized! I added them on top right before serving. For leftovers, I reheated the chickpeas I’m the toaster oven for a few minutes and found the crunch to bounce right back that way. Though I was extremely skeptical about using dill in this recipe, I can say that it definitely works! The second time I made it, I made it with heartier greens such as kale, collards, and Swiss chard and found it to be just as satisfying as spinach. Definitely don’t skimp on the Greek yogurt and mint in the end—they make the dish! Oh, and I topped mine with fried eggs. For any vegans out there, I used vegan Greek yogurt and it’s worked perfectly!

    1. I am so glad you tried this Lucy!! Thank you so much and I hope you continue to love recipes of mine! xTieghan

  90. 5 stars
    My oh my. Love this meal! All the fresh herbs are fantastic. Definitely do not leave out the yogurt and mint. It’s delicious served with naan.

  91. I made this for my husband and me last night and I think it has become one of my favorite dishes. All the fresh herbs and spices made the flavor of this dish absolutely amazing! And then, adding the yogurt and mint at the end was fantastic. I had a little lemon left over so I squeezed lemon over the top of everything. I can’t wait to make this again. Thank you so much for the recipe. I’m a huge fan!

  92. Best chickpea recipe I have ever made, so flavorful! I was really excited to eat my lunch today and boy I was not disappointed! Every single one of your recipes is always a hit and I have made A LOT! Thanks for yet another great one 🙂

  93. This looks amazing!! Do you think chicken broth work instead of vegetable if that’s what I have on hand??

    1. Hi there! Chicken broth will be great! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  94. 5 stars
    This was a slam dunk. You know it’s a great recipe when a week later I already want to make it again. And I normally hate repeating food close together so this is a compliment. I didnt have the correct herbs in my spice rack so I made it with dried italian herbs, dried chives and cumin instead. Great recipe, loved how the lemon was the right acidity yet subtle – greek yogurt really took this over the edge!

  95. 5 stars
    So tasty and easy! Husband loved it and is an easy weeknight meal. I actually threw everything in a crockpot and it came out amazing. Dill adds a lovely flavor to the stew. Planning to make it again soon.

  96. 5 stars
    You did it again!! I made this for my family last night. My husband and I couldn’t get enough and my two littles (3 years and 18 months) gobbled it all up! So flavorful! I usually try to serve a meatless meal at least once a week, and this one is for sure a winner. None of us missed the meat. Thank you!

    1. Hi Meg! It is so amazing to hear that your family loved this so much! Thank you so much! xTieghan

  97. 5 stars
    YUM YUM YUM!!! My husband and I both absolutely loved this recipe. I doubled the turmeric and subbed quinoa for the rice. Didn’t have mint or yogurt, and the result was still amazing. Thank you for this delicious dish. I suspect leftovers are going to be amazing!

    1. Thank you so much Laura! I am so happy to hear that this turned out amazing for you! xTieghan

  98. Hey! The recipe looks great! Would you consider adding some more vegetables? Trying to add some vitamins:) if so, which one will fit?

    1. Hi there! I would add chopped broccoli and carrots. That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  99. Hi, sorry to bother you. I’d like to make this as a vegan option for Easter but I have a lot going on cooking-wise that day. Do you think if I kept the extra chickpeas separate I could make the stew part the day before and just re-heat? Or maybe just flash fry the extra chickpeas right before? Would appreciate your thoughts. Thanks.

    1. Hey MO! I would just keep the chickpeas all together and not worry too much about the extra chickpeas for topping. It will be great as it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  100. 5 stars
    This was a really great, simple, quick and useful stew! It will def be on my rota of recipes from now on!

  101. 5 stars
    Like Sarahb, I was thinking this sounds a lot like a simpler Gormeh Sabzi (my husband is Persian, and that’s his favorite dish). Making this tonight–it looks really delicious (those chickpeas!). I think the only difference I might make, is to add some saffron to the rice, as we have plenty on hand (thanks to the family).

  102. 5 stars
    Wow!!!! What a great recipe!!! Made this last night for my husband…we both loved it!!! More Persian recipes please :-).

    Thank you so much for the hard work and diligence you give to creating such amazing recipes. I am HUGE fan of yours and am so grateful for the food I get to enjoy as a result of your amazing blog and cookbook!

    1. This is so amazing to hear! I am so glad you and your husband loved this recipe, Jeannine! Thank you! xTieghan

  103. I’ve been following you for a couple of years now, and have found your recipes to garner rave reviews. No one in our house feels that well tonight, so I thought ‘let food be thy medicine’, and wow – we are SO happy with the results of this Persian soup! We are sure we are all going to feel better 🙂 We will post our pic on Instagram tomorrow… thanks Tieghan!!

    1. I love that concept and I am so glad this turned out so well for your family! Thank you Carmen! xTieghan

  104. I am about to make this—will let you know. Another way garnish is sautéed onions (in olive oil) stir in a TBSP of dried mint, its delish. Also, using lime is very common in stews and soups ( I add dried Persian lime In the last 20 minutes of most dishes—even spaghetti sauce.

  105. 5 stars
    Loved this recipe! It was simple and delicious. It is the perfect early spring soup. I substituted cooked quinoa for the rice. Thanks for sharing!

  106. 5 stars
    This is a warming delicious stew–i didn’t have spinach so i swapped in swiss chard. Easy to tweak, full of flavor! Thank you!

  107. 5 stars
    Thank you so much for bringing this recipe into my life! The fresh herbs (especially the dill) make this dish so vibrant in flavor and color. The only thing is, is that I’d add more vegetable stock – I let mine simmer too long and it reduced too much BUT I think that made all the ingredients come together so nicely. I have yet to make a recipe of yours that I haven’t loved! Keep up the amazing work, Tieghan!

  108. 5 stars
    This recipe was AMAZING!!!! I love this blog, make your recipes at least twice a week, and snapped up the cookbook as soon as it was published but this stew is above and beyond. Thank you!!!!

  109. 5 stars
    This stew was so good! I made it for vegetarian friends and they loved it. I also made naan to go with it. Great recipes!!

  110. 5 stars
    After making the chicken with the goats cheese and walnut filling last night I made this tonight 🙂 Although very different still very, very tasty and satisfying.
    I can highly recommend.

  111. Hey I was wondering if the cilantrois really powerful in this dish and if so if it is necessary or if something can be used instead. I’m not the biggest fan of it usually.
    Please let me know,


    1. Hi there! You can use an equal amount of basil in place of the cilantro. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  112. 5 stars
    This was delicious! The flavors were outstanding. I made it last week and am going to make it again this week. Thanks for the recipe!

  113. 5 stars
    Dear Tieghan,
    normally I don`t write any comments. Today it`s different. I´m following your blog since 2 years now and although I`m vegetarian and also for me as an European it`s very unusual to cook with the American measure “cup”, it`s one of my favourite blogs. Yesterday I made this recipe and we totally loved it. Instead of Lemon zest and juice I used preserved lemon (from Ottolenghi`s shop 😉 ) and I would hardly recommend this.
    Thanks for all the great (vegetarian) recipes and the inspiration for creating own variations!
    Kind regards from Germany

    1. Hi Mina! It is so great to hear from you! Thank you for following my blog, I am so glad you like it and enjoyed this recipe! I hope you continue to! xTieghan

  114. This recipe was a winner for us, too. Thank you, Tieghan!
    My chickpeas did not crisp up in the pot. I took out a cup for the topping, spread the chickpeas out on a baking tray, and put them straight into the toaster oven at ~400 degrees F. I left them there while I worked on the stew itself. (Meanwhile, the Instant Pot cooked the rice.) By the time the rice and stew were ready, so were the now-crispy chickpeas.

  115. 5 stars
    Fantastic recipe! Thank you! I subbed in chicken stock but otherwise made as written. This is perfect as is for spring. I might try it with a lamb shank cooked into dried chickpeas when the weather is colder. Either way, will definitely make again.

    Also, I don’t think it’s at all like “The Stew” aside from the obvious chickpeas and the fact that all stews have a few things in common. That stew is a take on a Thai-style curry. The flavors are completely different.

  116. 5 stars
    Made this last night for dinner and it was a HIT! Loved it so much – everything I have made from your site has been incredible. Is it possible to freeze the leftovers?

    1. Hey Katie! The leftovers will freeze great! You can freeze in a freezer safe container for up tot 3 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  117. I made this last night and it was very nice. The only change was that I cooked the rice in with the rest of the ingredients. I found 3 cups of water created too much liquid and would be more of a soup than a curry. I would certainly make this again as I grow chickpeas so having a new way of using them is always great. Thanks.

    1. Thank you so much Maurice! That is so awesome that you grow your own chickpeas, I love that! xTieghan

  118. 5 stars
    I made this for the family last night and everyone loved it 2yr old on up! couple changes: I subbed chard for the spinach and simmered it for 1 1/2hrs and didin’t top with yogurt or mint. Oh and I doubled it glad I did! Thanks for a great recipe. 🙂

  119. 5 stars
    I personally, welcome ALL stew recipes! I grew up with an Irish mom and we pretty much extensively ate stew – beef, chicken, lamb, veggie, you name it. As an adult I love adopting her recipes and making them a little more modern, but keeping the simplicity of a one-pot meal 🙂
    I would love a take on some stew recipes maybe in the autumn or winter! I’d love to see what you came up with, with your creativity!

  120. I made this tonight and it was wonderful! My mom is visiting from Durango and she barely eats but she loved it! I had made the famous stew and to me this was much much better. The fresh herbs really took the flavor to another level and the rice and yogurt really brought everything together. Thanks for a great recipe!

  121. 5 stars
    Omg!!! Made this tonight to go with a simple roasted chicken over veggies, leaving out the dairy yogurt part. (Also didn’t add chives or mint because I didn’t have them). I didn’t even put it over the rice yet have just been eating the stew itself out of the pot with a spoon and it is soooo delicious!!!! Thanks for an awesome recipe!

  122. YAY! Just in time for Persian New year (Nowruz) we have herb rice and a special fish. This is so lovely, thank you Tieghan! Obsessed with your blog and cookbook. Can’t wait to try it!

  123. I am a huge HBH fan so I hate to say this, but this seems like a pretty direct copycat of Alison roman’s very popular chickpea stew from her cookbook Dining In. It went viral and can be found on Bon Appetit.

    1. Hey Jana, I am aware of the stew, but no way is this a copycat. In fact, it never even crossed my mind until now. If you look at the recipes there are similarities, but mine is also pretty different. As mentioned in the post, this recipe was inspired by a restaurant in LA. My brothers girlfriend recommended I recreate it her favorite herb stew. I work incredibly hard to create recipes that are different and unique, but the bottom line is that someone in the world has probably made something very similar. I am sharing what I love and how I have made it. Hope that makes sense. Thanks so much for reading and I hope you have a great day. xTieghan

  124. 5 stars
    Thanks so much to Lyndsie for this marvelous “stew” idea. What a super recipe. All of these ingredients surely give it a rich depth of flavor. I always look forward to your emails every morning to see what new thing you have come up with. Everything is always so creative. Thanks for all your sharing.

  125. I’m persian and grew up eating persian stews all my life! This is an interesting twist on the persian herb stew as it traditionally simmers for hours and hours and usually includes a bone-in red meat so all the flavors simmer in! I’ll have to give this one a try! Thanks for bringing to life a persian inspired dish on your blog as I rarely find our recepies on the web! #hbh

    1. Hi Sarab! I hope you love this recipe and let me know how it turns out for you! Thank you so much! xTieghan