Grand Prix Gourmet: Bahrain Chickpeas

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Chickpea Stew Recipe.

This is a lovely recipe that is ideal for a family meal – or to serve to a crowd; just adjust the ingredients accordingly. It takes a while to cook but needs little attention.

It’s my interpretation of a recipe from my favourite cookbook. If I forget to soak the chickpeas beforehand, I use the canned variety but it’s an amazingly value-for-money, satisfying meal. Serve with a salad and crusty bread – delicious.


The original recipe calls for fresh parsley but I find that a mix of parsley and gorgeous fresh mint is even better.

To make a change, serve this inside split pita bread along with some shredded lettuce or white cabbage – so tasty.

Here’s the recipe:

Bahrain Chickpeas


Serves: 4 - 6 portions

  • ¾ cup dried chickpeas, soaked overnight
  • 2½ cups water
  • 1 tablespoons olive oil
  • 1 finely chopped onion
  • 2 garlic cloves, chopped
  • ¾ lb potatoes,peeled and cut into chunks
  • 1 carrot, sliced
  • 1can plum tomatoes
  • Pinch salt
  • 2 teaspoons fresh thyme (or ½ teaspoon dried)
  • Pinch sugar
  • Fresh parsley and / or mint, chopped
  1. Heat the water in a pot and add the soaked, drained chickpeas.
  2. Bring to the boil, cover,lower the heat and simmer until the chickpeas are tender.
  3. (This will take between 1½ - 2½ hours depending on the age of the dried peas).
  4. When they are cooked, heat the oil in a large pan over a medium heat.
  5. Fry the onions until they are beginning to go golden.
  6. Add the garlic and stir for about a minute.
  7. Add all the other ingredients including the chickpeas and their cooking liquid, except the fresh herbs.
  8. Turn down the heat, cover and simmer for 45 minutes.
  9. Check from time to time and add more water if it seems to be dry.
  10. Serve hot with the fresh herbs sprinkled over the top.


My favourite cookbook:


Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more information.

Author: Jackie Jackson

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1 Comment

  1. I am SO looking forward to trying this recipe. We do a slow-cooker full of dried chickpeas at least twice a month. I know this will become a favorite way to use them. Thank you.

    Oh, and this is the Recipe of the Day today on a Facebook page I manage called Cooking with Whole Grains & Real Whole Foods.

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