A mild chickpea‑and‑vegetable stew with warm spices and herbs. Fun fact: Chickpeas are one of the oldest cultivated crops in the Levant.

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How to Make

https://www.youtube.com/watch?v=dLkjRUT4ROA

recipe

LB 3. Lebanese Chickpea Stew

A mild chickpea and vegetable stew with warm spices and herbs. Fun fact: Chickpeas are one of the oldest cultivated crops in the Levant.

Bean: Chickpeas Tempering: Not used in Lebanese cooking.

🥘 FULL‑POT RECIPE (1 lb chickpeas)

Ingredients — Bean Pot

• 1 lb chickpeas (soaked overnight or simmered longer)
• 12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (tomato, onion, garlic, greens)
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp black pepper
• Salt to taste
• Optional: pinch of dried mint (very Lebanese)

Ingredients — Grain Pot

• rice
• barley
• quinoa
• 12 cups water

🔥 Instructions — Full Pot

Pot 1: Lebanese Chickpea Stew

1. Simmer chickpeas 60–90 minutes until tender.
2. Add vegetables, garlic, onion powder, cumin, paprika, pepper, and salt.
3. Add dried mint if desired.
4. Simmer 20–30 minutes until fragrant and hearty.

Pot 2: Rice + Barley + Quinoa

Simmer 35–40 minutes. add the quinoa in about 15 minutes later

Serve

• Spoon chickpea stew over rice/barley.
• Garnish with sprouts for a clean finish.

🥘 QUARTER‑POT RECIPE (¼ lb chickpeas)

Ingredients — Bean Pot

• ¼ lb chickpeas
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp garlic
• ¼ tsp onion powder
• ¼ tsp cumin
• ¼ tsp paprika
• Pinch pepper
• Salt to taste
• Optional: tiny pinch dried mint

Grain Pot

• rice
• barley
• quinoa
• 3 cups water , add the quinoa 15 minutes later and simmer until soft