Recipe by Sara and Yossi Goldstein

Lemony Chickpea Tahini Stew

add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings


- Sesame

If vegetarian cuisine isn’t really your thing, there’s a big chance you’ll fall in love with this stew. It’s hearty and filling while being packed with warm spice and nutty tahini flavor. The lemon brings it all together while adding a bright citrus punch to the dish, so please don’t leave that out!


Lemony Chickpea Tahini Stew

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, finely chopped or 2 cubes Gefen Frozen Garlic

  • 1 teaspoon freshly grated ginger (optional)

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch to 3/4-inch cubes

  • 29 ounces Glicks Chickpeas, drained and rinsed

  • 2 (14-and-1/2-ounce) cans fire-roasted diced tomatoes

  • 4 tablespoons Haddar Baracke Tahini, divided

  • 1 tablespoon silan, such as Heaven & Earth Date Syrup

  • 1 and 1/2 cups vegetable broth

  • 1 tablespoon ras el hanout

  • 1 teaspoon salt

  • juice of 1/2 a lemon

  • chopped parsley, checked or bug-free, for serving

  • rice or bread for serving


Prepare the Lemony Chickpea Tahini Stew


Heat a large skillet over medium to medium-high heat. Add the olive oil.


Once hot, add the onion and a couple pinches of salt and pepper, and sauté for three to four minutes. Then add the garlic and ginger and sauté for an additional one to two minutes.


Add to a slow cooker. Add the sweet potatoes, chickpeas, fire-roasted tomatoes, three tablespoons of the tahini, silan, vegetable broth, salt, and ras el hanout. Stir to combine. Cook on high for four to five hours, or on low for six to seven hours. Turn off the slow cooker and let the stew cool for 10 minutes or so.


Stir in lemon juice and the remaining tablespoon of tahini, and season to taste with additional salt and freshly cracked black pepper.


Sponsored by Haddar

Lemony Chickpea Tahini Stew

Please log in to rate


Notify of
Inline Feedbacks
View all comments