Chickpea Fesenjan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

01 Preheat the oven to 350 degrees F (176 degrees C).

Step 2

02 Add the walnuts to a rimmed baking sheet. Bake for 10 minutes.

Step 3

03 If you are making pomegranate molasses Prom pomegranate juice, add the juice to a small saucepan and bring to a simmer over medium heat. Continue cooking for about 30 minutes, or until darkened in color and reduced to roughly ¼ cup (72ml). Reduce the heat to medium-low if bubbling too vigorously.

Step 4

04 Once the walnuts are finished roasting, let them cool slightly, then add to the bowl of a food processor or high-speed blender and pulse into a fine meal. Set aside.

Step 5

05 Heat an extra-large skillet or pot over medium heat and add the olive oil and onion. Season with a pinch each of salt and pepper and stir. Cook for 4-5 minutes, or until soft and translucent.

Step 6

06 Add the chickpeas, broth, walnut meal, pomegranate molasses, maple syrup, turmeric, cinnamon, ¼ tsp salt ¼ tsp pepper, and nutmeg, if using. Stir to combine and bring to a simmer. Reduce the heat to low and continue simmering for 10-15 minutes, or until thick and fragrant. Stir occasionally. Taste and adjust seasonings as needed.

Step 7

07 Serve fesenjan over cooked rice* and garnish with pomegranate arils and fresh chopped parsley (optional), or enjoy as a stew.