Persian Rhubarb Stew with Chickpeas and Lentils
Rhubarb stew with chickpeas and lentils – refreshing Persian dish.
- Prep Time: 5 min
- Cook Time: 27 min
- Total Time: 32 minutes
- Yield: 2
- Category: Main course
- Cuisine: Persian
Ingredients
- 1 C cooked chickpeas
- 1/3 C brown lentils
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 celery stalk, cut into 1-inch pieces
- 1 rhubarb stalk, cut into 1-inch pieces
- bunch of parsley (leaves only), chopped
- bunch of mint leaves, chopped
- pinch of saffron, soaked in 1 tbsp of hot water
- 1/2 tsp turmeric powder
- 1 tbsp coconut sugar
- salt and black pepper to taste
- oil for cooking
- water or vegetable stock
- fresh lemon juice (optional)
Instructions
- Heat oil in a pan over medium heat. Sauté onion until soft and translucent. Stir in minced garlic and cook for a minute. Now add celery, turmeric powder, lentils and stir again. Pour water or vegetable stock about an inch above the lentils. Cover and cook for 10 minutes.
- Meanwhile heat oil in a small skillet. Briefly sauté parsley and mint leaves until they are wilted.
- Add sautéed herbs and soaked saffron to the lentils. Continue cooking uncovered for another 10 minutes or until lentils are done.
- Taste the lentils for doneness and add chickpeas, rhubarb, sugar, salt and pepper. Depending on a tartness of your rhubarb you may want to add more sugar or bright it up with some lemon juice. Simmer for 5 minutes and switch off the heat.
- Serve over rice, quinoa or any grains of your choice.
Nutrition
- Calories: 324
- Sugar: 13g
- Sodium: 40mg
- Fat: 5.2g
- Saturated Fat: 0.6g
- Carbohydrates: 54.9g
- Fiber: 12.7g
- Protein: 16.6g
- Cholesterol: 0mg
Keywords: chickpeas, lentils, rhubarb, mint, Persian, gluten-free, vegan, vegetarian