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Restaurants›Haven Riverfront Restaurant and Bar›Chickpea Recipe

Chickpea Recipe

Name: Haven Riverfront Restaurant and Bars Chickpea Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups canned chickpeas, drained and rinsed; 2 tbs olive oil; 1 item yellow onion, medium, finely chopped; 3 item garlic cloves, minced; 1 item carrot, peeled and diced; 1 item celery stalk, diced; 2 tbs tomato paste; 1 cup diced tomatoes (canned); 1.5 cups vegetable broth or water; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp ground coriander; 0.25 tsp red pepper flakes (optional); 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice; 2 tbs fresh parsley, chopped; 0.5 cups plain yogurt or labneh (optional); 1 tsp olive oil for drizzling; 4 servings crusty bread or rice, for serving

Inspired by Haven Riverfront Restaurant and Bar

Time35m

Serves4

Make Chickpea Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chickpea Stew

2 cups canned chickpeas, drained and rinsed

2 tbs olive oil

1 item yellow onion, medium, finely chopped

3 item Garlic cloves, minced

1 item carrot, peeled and diced

1 item celery stalk, diced

2 tbs tomato paste

1 cup diced tomatoes (canned)

1 1/2 cups vegetable broth or water

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Ground coriander

1/4 tsp red pepper flakes (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

2 tbs Fresh parsley, chopped

Optional Garnish & Serve

1/2 cups plain yogurt or labneh (optional)

1 tsp olive oil for drizzling

4 servings crusty bread or rice, for serving

Method

Chickpea Stew

Prepare ingredients

Drain and rinse the canned chickpeas. Finely chop the onion, mince the garlic, peel and dice the carrot, and dice the celery. Measure out spices, tomato paste, and broth.

Sweat aromatics

Heat 2 tablespoons olive oil in a medium saucepan or deep skillet over medium heat. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–6 minutes. Add the carrot and celery and cook 4 minutes more until slightly softened.

Add garlic and spices

Stir in the minced garlic and cook 30 seconds until fragrant. Add the ground cumin, smoked paprika, ground coriander, and red pepper flakes (if using). Cook, stirring, about 30–45 seconds to bloom the spices, being careful not to burn the garlic.

Tomato base

Add the 2 tablespoons tomato paste and cook, stirring, 1–2 minutes to deepen its flavor. Pour in the diced tomatoes and 1.5 cups vegetable broth (or water), scrape up any browned bits from the pan, and bring the mixture to a gentle simmer.

Simmer with chickpeas

Add the drained chickpeas to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low and simmer, uncovered, 12–15 minutes until the flavors meld and the liquid reduces slightly. Stir occasionally.

Finish and adjust

Taste and adjust seasoning — add more salt, pepper, or red pepper flakes as needed. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley. If you prefer a creamier texture, mash about 1/3 of the chickpeas in the pot with the back of a spoon and stir to incorporate.

Serve & Garnish

Spoon the chickpea stew into bowls. If using, add a dollop (about 2 tablespoons) of plain yogurt or labneh to each bowl and drizzle with 1 teaspoon olive oil. Sprinkle extra chopped parsley.

Serve with crusty bread for dipping or over steamed rice. Leftovers keep in an airtight container in the refrigerator for up to 4 days.