• Spiced Stewed Chickpeas
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Spiced Stewed Chickpeas

Recipe by: Noreen Wasti

Brightland’s Chef in Residence, Noreen Wasti, has created a rich, savory recipe for Spiced Stewed Chickpeas. The dish highlights our new spice blend, TERRAIN, made in collaboration with our friends at Burlap & Barrel.

“This one pot hearty chickpea dish is going to be your weekday go-to. The recipe is loosely inspired by Pakistani style chanay — which is a spiced, aromatic chickpea stew. For this version the spice comes fiery ARDOR and TERRAIN — Brightland’s single origin spice blend in partnership with Burlap & Barrel. It brings in just the right amount of heat and earthy aromatics with expertly sourced oregano, chili, black pepper, sun-dried tomato, and black lime. The best part about this recipe is that you can just throw everything into a pot and forget about it, there’s no sautéing or much prep at all. It cooks for 45 minutes undisturbed creating a beautifully rich, tender, and fragrant stew. Perfect for cozy autumn nights.” - Noreen



  • 1 Add ARDOR, the sliced onion, garlic, chickpeas, tomato paste, TERRAIN, cumin, salt, and the vegetable broth to a pot. Bring to a boil and stir to combine a few times.
  • 2 Decrease the heat to medium-low and cover with a lid. Let cook for 45 minutes.
  • 3 Serve hot ladled into soup bowls.
  • 4 Finish with a drizzle of ARDOR, a sprinkle of TERRAIN, and torn herbs.


This recipe lends well to adding a generous amount of hearty greens (kale, spinach, chard, etc.), just add to the pot 10 minutes prior to completion.