Turkish Herb-Braised Chickpea Stew with Pomegranate Molasses & Crispy Sage Oil

Name: Turkish Herb-Braised Chickpea Stew with Pomegranate Molasses & Crispy Sage Oil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2.5 cups dried chickpeas (soaked overnight) or canned; 5 tbsp extra virgin olive oil; 1 large yellow onion, diced; 5 cloves garlic cloves, minced; 1 tbsp fresh ginger, minced; 1.5 tsp cumin seeds; 1 tsp coriander seeds; 1.5 tsp paprika; 3 tbsp pomegranate molasses; 1.5 cups vegetable broth; 1 can 14oz diced tomatoes (fresh or canned); 1 cup roasted red bell peppers; 0.25 cup fresh mint leaves; 0.25 cup fresh parsley; 12 leaves fresh sage leaves; 3 tbsp tahini; 2 tbsp lemon juice; 1.5 cups farro (pearled); 3.5 cups vegetable broth for farro; 1 tsp sea salt; 0.5 tsp black pepper

Prep 20 min · Cook 35 min · Serves 4 · medium

Mediterranean Diet

A vibrant, protein-rich vegetarian Turkish dish featuring tender chickpeas braised in aromatic spices with pomegranate molasses, finished with crispy sage oil and served over creamy tahini-drizzled farro. Rich in fiber, plant-based protein, and Mediterranean olive oil.

Ingredients

2.5 cups dried chickpeas (soaked overnight) or canned
5 tbsp extra virgin olive oil
1 large yellow onion, diced
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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