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Chickpeas and Tomatoes Stew from Iraq

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

A modern home-style stews recipe inspired by the pantry and cooking traditions of Iraq, using cumin, parsley and familiar everyday ingredients.

 300 g Chickpeas
 1 Onion
 2 cloves Garlic
 400 g Tomatoes
 1 tsp Cumin
 0.50 tsp Cinnamon
 750 ml Water or Stock
 20 ml Olive Oil
 15 g Parsley
1

Rinse or prepare the chickpeas

2

Cook onion and garlic until softened

3

Add cumin and cinnamon and stir for 30 seconds

4

Add tomatoes, chickpeas and water or stock

5

Simmer gently until the legumes are tender and the stew thickens

6

Finish with parsley and adjust seasoning

Notes

The Story Behind Chickpeas and Tomatoes Stew from Iraq

The cooking traditions of Iraq are diverse, so Chickpeas and Tomatoes Stew from Iraq should be read as a practical contemporary recipe inspired by that culinary setting.

This version emphasizes practical ingredients: tomatoes, chickpeas and parsley, supported by cumin for depth.

Pantry and Cooking Technique

The recipe uses long-grain rice, tomatoes and parsley as recognizable building blocks, with cumin and cinnamon providing the main aromatic direction.

Serving Context

The recipe is portioned for a typical shared meal and can be served with long-grain rice, fresh vegetables or a simple side according to the style of the dish.

Regional Variations and Modern Cooking

The proportions below are standardized for repeatable home cooking. A local cook may prepare a related dish very differently, especially in choice of vegetables, spice intensity and accompaniments.

Nutrition Facts

4 servings

Serving size