Abgoosht Recipe Vegetarian Style Made Easy and Delicious

Abgoosht, traditionally a hearty Persian lamb and chickpea stew, is a beloved comfort dish known for its rich flavors and satisfying textures. But what if you want to enjoy this iconic dish without any meat?

This vegetarian abgoosht recipe offers a delicious twist that remains faithful to the original’s soul while embracing wholesome plant-based ingredients. Packed with tender beans, root vegetables, and fragrant spices, this stew is perfect for chilly evenings or anytime you crave something warm and nourishing.

Whether you’re vegetarian, vegan, or simply looking to explore new flavors, this recipe is a fantastic way to experience Persian cuisine in a fresh, healthful way. Plus, it’s easy to prepare and customizable to your preferences.

Let’s dive into how you can create this comforting, aromatic abgoosht at home!

Why You’ll Love This Recipe

This vegetarian abgoosht is a beautiful blend of traditional Persian flavors with a plant-based approach, making it suitable for a wide range of diets. The stew’s base of slow-cooked chickpeas and kidney beans provides a hearty, protein-rich texture that mimics the classic meatiness.

Root vegetables like potatoes and carrots add natural sweetness and substance, while warming spices such as turmeric, cinnamon, and dried lime give the dish its signature depth. It’s a one-pot wonder that is both comforting and wholesome, perfect for busy weeknights or leisurely weekend cooking.

Moreover, this recipe is incredibly versatile. You can adapt it easily by swapping in your favorite beans or vegetables, or adjust the spice level to suit your taste buds.

It’s a great way to enjoy Persian cuisine with a vegetarian twist!

Ingredients

• 1 cup dried chickpeas (soaked overnight or 2 cups canned chickpeas, drained)
• 1 cup dried kidney beans (soaked overnight or 2 cups canned kidney beans, drained)
• 2 medium potatoes, peeled and quartered
• 2 carrots, peeled and chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 dried limes (limoo amani), pierced with a fork
• 1 tsp turmeric powder
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 4 cups vegetable broth or water
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Fresh parsley or cilantro for garnish
• Optional: lemon wedges and flatbread for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (for draining soaked or canned beans)
• Ladle for serving

Instructions

1. Prepare the beans: If using dried chickpeas and kidney beans, soak them overnight in plenty of water. Drain and rinse before cooking. If using canned beans, drain and rinse well.
2. Sauté aromatics: Heat the olive oil in your pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add spices and tomato paste: Stir in the turmeric, cinnamon, black pepper, and salt. Add the tomato paste and cook for 2 minutes, stirring constantly to combine and enhance flavors.
4. Add beans and vegetables: Add the soaked (or canned) chickpeas and kidney beans to the pot along with the potatoes, carrots, and dried limes. Pour in the vegetable broth or water, ensuring everything is covered by at least an inch.
5. Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 1.5 to 2 hours if using dried beans, or 45 minutes if using canned beans. Stir occasionally to prevent sticking, and add more water if necessary.
6. Check for tenderness: The stew is done when beans are soft and vegetables are tender. Remove the dried limes before serving. If you like a thicker stew, mash some of the potatoes and beans directly in the pot with the back of a spoon to create a creamy consistency.
7. Adjust seasonings: Taste and add more salt or pepper if needed. Garnish with fresh parsley or cilantro for a pop of color and freshness.
8. Serve warm: Ladle the abgoosht into bowls and serve with lemon wedges and warm flatbread to soak up the delicious broth.

Tips & Variations

For an extra layer of flavor, toast the spices briefly in the pot before adding onions.

Try adding other root vegetables like turnips or parsnips for variety.

If you prefer a vegan version, confirm your broth is vegetable-based and skip any dairy accompaniments.

For a heartier texture, add cubed eggplant or mushrooms during the last 30 minutes of cooking.

Experiment with garnishes such as dried mint, sumac, or a drizzle of pomegranate molasses for a Persian-inspired twist. You can also swap out kidney beans for black beans or white beans depending on your pantry and preferences.

Nutrition Facts

Serving Suggestions

Vegetarian abgoosht is traditionally served with fresh flatbread, such as lavash or pita, which is perfect for dipping into the rich broth. You can also enjoy it alongside a fresh herb salad with mint, parsley, and radishes for crisp contrast.

A squeeze of fresh lemon juice brightens the flavors wonderfully, and pickled vegetables on the side add a delightful tang. For a complete Persian-inspired meal, consider pairing this dish with saffron rice or a light cucumber yogurt salad.

For more hearty vegetarian recipes, check out our Blackberry Juicing Recipes or try the comforting Zucchini Peppers Onions Tomatoes Recipe.

Conclusion

Creating a vegetarian version of abgoosht is a rewarding way to embrace Persian comfort food with plant-based ingredients. This recipe captures the essence of the traditional stew by combining hearty legumes, fragrant spices, and tender vegetables into a robust and nourishing dish.

It’s perfect for anyone looking to enjoy rich, soulful flavors without meat.

With simple pantry staples and easy steps, you can bring a taste of Iran into your kitchen anytime. Whether you’re serving it for family dinner or a cozy night in, this vegetarian abgoosht will warm your heart and satisfy your appetite.

Don’t forget to explore more recipes like our Bread And Gravy Recipe or the flavorful Best Spg Seasoning Recipe for your next culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Abgoosht Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful Persian stew made with plant-based ingredients. This vegetarian version captures the essence of traditional abgoosht with beans and vegetables.”, “prepTime”: “PT20M”, “cookTime”: “PT1H30M”, “totalTime”: “PT1H50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup dried chickpeas”, “1 cup dried white beans”, “2 medium potatoes, peeled and diced”, “1 large onion, chopped”, “2 medium tomatoes, chopped”, “2 cloves garlic, minced”, “1 teaspoon turmeric”, “1 teaspoon ground cinnamon”, “1 teaspoon dried lime powder (limoo amani) or 2 dried limes”, “4 cups vegetable broth”, “2 tablespoons tomato paste”, “Salt and pepper to taste”, “2 tablespoons olive oil”, “Fresh parsley for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak chickpeas and white beans overnight.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot and saut\u00e9 onions and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add turmeric, cinnamon, and tomato paste; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add soaked beans, potatoes, tomatoes, dried lime powder, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 1 hour until beans are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Remove dried limes if used whole.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh parsley.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}