Crystal Margarine Recipes
Prep: 30 min
Servings: 4 people
If you’re in need of a soul-warming meal on a cold dreary day, there’s no better comfort food than a thick stew. Our Persian chickpea stew is fragrant, nourishing, and totally vegan. This hearty stew is the perfect way to incorporate more plants into our diets, as it’s loaded with vegetables. This chickpea stew is so fragrant, thanks to the abundance of herbs and spices, and comes together in just under an hour.
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ingredients
Persian Chickpea Stew
5 tbsp
Crystal Margarine, divided
1 large
eggplant, peeled, cut into 1/2" rounds, then cut into quarters
3 cups
yellow onion, finely chopped
1 1/2 tsp
salt
1 1/4 tsp
ground turmeric
1 tsp
freshly ground black pepper
1 tsp
ground cumin
1 tsp
dried tarragon
1/2 tsp
ground cinnamon
1/2 tsp
dried dill
1/2 tsp
dried coriander
1/4 tsp
dried mint
1/4 tsp
paprika
2 small
zucchini, cut into 1/2“ rounds
3 tsp
garlic, minced
2 tbsp
tomato paste
1 tbsp
pomegranate molasses
zest of 1 lime, finely grated
1 can
diced tomatoes
3 cups
vegetable broth, low sodium
2 cans
chickpeas, drained and rinsed
1/4 cup
lime juice, freshly squeezed
Garnish
to taste
fresh flat leaf parsley
to taste
fresh chives
directions
Heat a large skillet over medium-high heat. Melt 3 tablespoons (43 grams) of Crystal Margarine. Brush one side of the sliced eggplant with the melted Crystal Margarine. Place, oiled-side down, in a single layer into the hot pan. Fry for 2 to 3 minutes; until brown.
Before flipping, brush the tops of each slice with the remaining melted Crystal Margarine. Fry until browned. The eggplant may need to be fried in two batches. Remove eggplants from the skillet and drain on paper towels.
In a large stock pot or dutch oven, over medium heat, melt the remaining two tablespoons of Crystal Margarine until hot and bubbly.
Add onions and sautée, until translucent; 3 to 5 minutes. Add in the salt, ground turmeric, black pepper, cumin, tarragon, cinnamon, dill, coriander, dried mint and paprika, stirring to combine. Add in the zucchini, garlic, tomato paste, pomegranate molasses and lime zest. Sautée until garlic becomes fragrant; do not burn. Stir in the can of diced tomatoes.
Pour in the vegetable broth. Add in the fried eggplants. Bring to a boil, lower heat and simmer for 20 minutes. Stir in the drained and rinsed chickpeas and lime juice. Bring back to a boil and simmer; 10 minutes.
Remove from heat and allow to sit for about 10 minutes, with the lid, in order to allow flavours to meld.
Serve immediately and garnish with fresh chives or parsley.
Chef’s Notes: Persian Chickpea Stew
- To make this dish more authentic, replace the lime juice and zest with a dried lime. Add the whole lime into the dish when adding the vegetable broth. Dried limes can be found in specialty bulk stores, Middle Eastern, or some Indian grocery stores.
- Lentils, kidney beans or split peas may be substituted for the chickpeas.
