Rhubarb Khoresh with Chickpeas & Chard
Recipe type: Main
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Rhubarb Khoresh with Chickpeas & Chard is a Persian style vegan stew using the best of spring's seasonal British produce. Serve with yoghurt, lime and brown rice or a wholegrain flatbread.
  • olive oil
  • 1 onion, finely diced
  • 1 x 400g carton chickpeas, drained
  • ½ teaspoon ground turmeric
  • 200mls hot vegetable stock
  • 35g parsley, finely shredded, reserving some for decoration
  • 35g coriander finely shredded, reserving some for decoration
  • small handful of mint (ideally more, my plant isn't doing so well right now)
  • pinch saffron, soaked in 1 tablespoon hot water
  • 2 limes
  • 200g rhubarb, chopped into 1cm pieces
  • handful chard leaves, shredded
  • honey or maple syrup to taste
  • Salt
  • Black pepper
  1. Heat a medium sized saucepan with 1 tablespoon of olive oil to medium-hot and saute the onions for 5 minutes until softened. Add a pinch of salt, good dose of black pepper, turmeric and stir.
  2. Meanwhile also heat a frying pan to medium heat with a tablespoon of olive oil and pan fry the herbs for 5 minutes. Stir regularly.
  3. To the softened onions add the stock, chickpeas, fried herbs, soaked saffron and bring to the boil. Reduce to a simmer then add the juice of 1 lime and the rhubarb, cover and simmer for 10 minutes. Add the chard and cook for a further 2 minutes.
  4. By now the rhubarb should be softened, yet not mushy or stringy. Taste and if too sour add a teaspoon or two of maple syrup or honey to sweeten. Also add more salt and pepper if required and another juice of half a lime to brighten it, reserving the rest as slices or wedged as a garnish.
  5. Pile up the stew into a serving bowl or take the saucepan straight to the table. Garnish with some extra herbs.
Serve with brown rice or flatbreads and a dollop of cooling natural or coconut yoghurt.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/rhubarb-khoresh-chickpeas-chard/