Rana’s Lebanese Chickpea & Pomegranate Stew

For me, comfort food doesn’t manifest itself as plates heaving under the weight of carbs and oozy cheesy layers. In fact, despite the cold, I still crave lighter food but I want that food to deliver layers of texture and bright flavours. This simple aromatic stew of plump chickpeas, warming spices and voluptuous pomegranate molasses topped with garlic and tahini yoghurt, fresh dill, toasted pine kernels and juicy pomegranate arils delivers just that. It’s super nutritious too.


2 tbsp extra-virgin olive oil

1 large onion, finely chopped

1 tsp Lebanese 7-spice mix

½ tsp chilli flakes

½ tsp dried mint

300ml passata

3 tbsp pomegranate molasses

2 x400g tins chickpeas, drained and rinsed

Pomegranate arils, for garnishing

Pine kernels, lightly toasted for garnishing

Fresh dill, finely chopped for garnishing

For the tahini yoghurt:

1 garlic clove, finely chopped

A generous pinch of sea salt

3 tbsp light tahini

400g Greek yoghurt


In a large frying pan, heat the olive oil and add the chopped onion. Turn down the heat, partially cover and allow the onions to cook for 15 minutes until they are soft and sweet.

Add the spices, mint, passata, pomegranate molasses, chickpeas and 100ml of boiling water. Simmer uncovered for around 15 minutes adding more water if needed to deliver a soupy consistency.

Meanwhile, mix the garlic, sea salt, tahini and yoghurt together adding a little cold water to create a creamy sauce.

Serve the chickpeas in pretty bowls, with a dollop of the tahini yoghurt sauce, toasted pine kernels, pomegranate arils and dill.

For more Mediterranean-inspired recipes and advice on sourcing unusual ingredients in York, visit my website cardamomanddill.com

Please join us at The School House Gallery on Peasholme Green for a weekly changing menu of delicious, fresh and healthy vegetarian and vegan dishes, Thursday-Saturday from 12.30 until 2pm. Contact me via my website for more information.