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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.

Author: Tieghan Gerard
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.

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Ingredients

Instructions

  • 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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Comments

  1. I made this once and loved it. I was wondering if you think it would be possible to make it in a slow cooker. If so, what adjustments would you make? Thank you!

    Reply

    1. Hey Zoe,
      Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! I’ve not tried this in the slow cooker but I would cook on low for 6-8 hours. xxT

      Reply

  2. 5 stars
    Just made this for the first time last night and it was a hit all around! Definitely adding this into the regular rotation. YUM!!

    Reply

    1. Hi Darci,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

      Reply

  4. 5 stars
    So good. A nice easy–and healthy meal–in the midst of holiday prep craziness. I can’t wait to make it again!

    Reply

    1. Hey Jennifer,
      Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??

      Reply

    1. Hey there,
      Yes, that’s totally fine to skip:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  7. 5 stars
    so freakin good. needed a healthy fall meal that was simple and warm. i can’t wait to take this recipe and add some adaptations, too. i feel like you can do a lot with it.

    Reply

    1. Hey Mary! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan

      Reply

  8. 5 stars
    Just made this for a good friend battling cancer…he was delighted at the flavor, and with so much nutrition too!! I was happy to enjoy a bowl myself – I will definitely be making this a lot this winter. Thank you!!

    Reply

    1. Hi Courtney! Thank you so much for trying out this recipe, that is so kind of you to take it to your friend. Best wishes to him. xTieghan

      Reply

      1. Hey Ana,
        Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

        Reply

  9. 5 stars
    This stew is one of my two FAVORITE HBH recipes! I find myself craving it constantly, and I tell everyone about it – it’s seriously SO GOOD. Wondering if there’s a way to recreate it in a slow cooker for days when I don’t have the time or energy by 5pm to prepare it?

    Reply

    1. Hi Ali,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! Sure, I would cook on low for 6-8 hours. xTieghan

      Reply

  10. 5 stars
    Amazing recipe! The flavors in this dish are incredible–it tasted like something you would get in a restaurant with ingredients I already had on hand. And, even better, it took very little preparation and came together in no time. All in all, one of my favorite dishes yet! And, yes…don’t skip the yogurt…it pulls all the wonderful flavors together.

    Reply

    1. Hey Courtney,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

      Reply

  11. 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.

    Reply

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

      Reply

  12. 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!

    Reply

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

      Reply

  13. 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!!

    Reply

    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

      Reply

  14. 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!!

    Reply

  15. 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.

    Reply