Vegan Persian Split Chicpea Stew

This Persian Split Chickpea Stew is one of our favorite dishes. This persian split chickpea stew is a healthy meal and is served with persian style rice.


  • 2 tbsp olive oil
  • 2 large onions finely chopped
  • 1 cup split chickpea cooked
  • 1 can tomato sauce
  • 1/2 - 1 cup water
  • 1/2 tsp dried lime
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp turmeric
  • 7-10 button mushrooms thickly sliced
  • 1 egg plant sliced
  • 1 large potato cut into strips


  1. Heat olive oil in a pot.
  2. Saute onion until translucent.
  3. Add split chickpea, tomato sauce, water and spices.
  4. Let the stew simmer for 15 minutes.
  5. Add the mushrooms and let cook for another 10 minutes.
  6. As the stew is being cooked, fry the eggplant slices and potatoes separately.
  7. Once everything is ready, serve on a plate or a shallow bowl.
  8. Serve with Persian Style Rice.


If you don't have dried lime, you can use fresh lime or lemon juice