Chickpea Fesenjan

This is a lovely recipe from the Minimalist Baker’s Everyday Cooking book.

I changed it a bit by swapping out some of the nuts and replacing them with mushrooms. I also reduced the amount of maple syrup as I felt the pomegranate added enough sweetness.

Chickpea Fesenjan

Category: DINNER, Uncategorized

Servings: 3

Chickpea Fesenjan


  • 100g walnut pieces
  • 236ml pomegranate juice
  • 120g closed cup mushrooms
  • 1 Tbsp olive oil
  • 1 medium onion, finely diced
  • 1 tin (400g) chickpeas, rinsed and drained
  • 300ml vegetable stock
  • 1 Tbsp maple syrup
  • 1/2 tsp ground tumeric
  • 1/2 tsp ground cinnamon
  • Pinch of nutmeg
  • Salt & pepper


  1. Spread the walnuts on a baking sheet and bake in the oven at 180C for 10 minutes.
  2. Add the pomegranate juice to a small saucepan and bring to a simmer. Continue to cook for 20-30 minutes or until the juice has reduced to roughly 1/4 cup (72ml).
  3. Place the mushrooms in a food processor and pulse. You want the pieces to be small but not too small. Set aside.
  4. When the walnuts have cooled slightly add them to the food processor and pulse until they resemble large breadcrumbs.
  5. Heat the olive oil in a large pan. Add the diced onion and saute over a low heat for 4-5 minutes until soft and translucent.
  6. Add the chickpeas, walnuts, mushrooms, stock, reduced pomegranate juice, tumeric, cinnamon and nutmeg. Season with salt and pepper to taste.
  7. Stir well and bring to a simmer.
  8. Reduce the heat and continue to cook for 15 minutes.
  9. Serve with Jasmine rice and garnish with pomegranate seeds.

Note:  The book states this recipe serves 4, however I think 3 is more realistic.  If you have a large appetite, it will serve 2!

Nutritional Information:  Calories per serving:  427 (33.8g carbohydrate, 27.7g fat, 10g protein)

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