Vegan Chickpea and Potato Gheymeh | Easy Persian Stew Recipe

Today, I’m sharing an easy, flavorful, and high-protein twist on one of the most beloved Persian recipes: Gheymeh. Traditionally made with lamb or beef and yellow split peas, Gheymeh is a rich, tomato-based stew infused with dried limes and topped with crispy fried potatoes. I’ve created an easy to make version with some tweaks to bring this savory dish to your table in less than 30 minutes so you can enjoy it mid week or whenever you feel like satisfying your Persian food cravings!

This vegan chickpea and potato Gheymeh alternative replaces the meat and split peas with hearty chickpeas and uses less oil to fry the potatoes —making this dish 100% plant-based, protein-packed, and absolutely delicious. Whether you’re vegan, vegetarian, or simply exploring plant-based Persian food, this is a must-try dish! And naturally gluten-free!

Why You’ll Love This Vegan Gheymeh Recipe:

• Plant-based and protein-rich
• Packed with bold Persian flavors
• Easy to make with pantry-friendly ingredients
• Perfect for meal prep and cozy weeknight dinners

Ingredients:

• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium potatoes, peeled and diced into 1/2 inch cubes
• 1 medium onion, diced into 1/2 inch pieces
• 2 tbsp tomato paste
• 2 dried limes (limoo amani), pierced with a fork, or 2 tbsp ground limoo amani powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/2 tsp salt (adjust to taste)
• 4 tbsp avocado oil (or olive oil)
• 3 cups water or low-sodium vegetable broth

Instructions:

1. Roast the Potatoes: Preheat oven or air fryer to 400°F (200°C). Toss diced potatoes with 1 tbsp oil and roast for 15 minutes until lightly browned.
2. Sauté the Onion: In a large pot, heat remaining oil over medium heat. Add chopped onion and sauté until golden.
3. Build the Flavor Base: Stir in turmeric, cinnamon, cumin, salt, pepper, and tomato paste. Cook for 1-2 minutes until fragrant.
4. Add Chickpeas & Broth: Add chickpeas, dried limes (or powder), and water or broth. Stir and bring to a simmer.
5. Simmer with Potatoes: Add roasted potatoes, reduce heat to low, cover, and simmer for 10 minutes.
6. Serve: Spoon over fluffy basmati rice. Garnish with fresh herbs or Salad Shirazi.

Notes:

• Add a splash of lemon juice or pomegranate molasses for extra tang.
• For deeper flavor, dissolve a pinch of saffron in warm water and stir it in.
• Leftovers keep well refrigerated for up to 4 days.

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Nutrition Boost: 

Thanks to chickpeas and potatoes, this vegan Gheymeh is loaded with fiber, iron, and plant-based protein—perfect for a satisfying, balanced meal.

Final Thoughts 

This Vegan and Gluten Free Chickpea and Potato Gheymeh is your new go-to comfort food. It’s a nourishing, delicious dish that celebrates the warm spices and bold flavors of Persian cuisine without any meat or dairy. Great for both weeknight dinners and impressive dinner parties.

If you make this recipe, tag your creations with @BeatsEats on Instagram—we’d love to see your delicious results!

More Persian Vegan Recipes to Try:

• Vegan Khorest Karafs | Celery and Herb Stew
• Shirazi Salad
• Vegan Persian Rice with Saffron Tahdig
• Persian Quince Jam

Recipe Card:

Vegan Gheymeh Stew with Chick Peas and Potatoes

Print

This vegan and gluten-free chickpea and potato Gheymeh alternative replaces the meat and split peas with hearty chickpeas and uses less oil to fry the potatoes —making this dish 100% plant-based, protein-packed, and absolutely delicious. Whether you're vegan, vegetarian, or simply exploring plant-based Persian food, this is a must-try dish!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium potatoes, peeled and diced into 1/2 inch cubes
• 1 medium onion, diced into 1/2 inch pieces
• 2 tbsp tomato paste
• 2 dried limes (limoo amani), pierced with a fork, or 2 tbsp ground limoo amani powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/2 tsp salt (adjust to taste)
• 4 tbsp avocado oil (or olive oil)
• 3 cups water or low-sodium vegetable broth

Instructions

1. Roast the Potatoes: Preheat oven or air fryer to 400°F (200°C). Toss diced potatoes with 1 tbsp oil and roast for 15 minutes until lightly browned.

2. Sauté the Onion: In a large pot, heat remaining oil over medium heat. Add chopped onion and sauté until golden.

3. Build the Flavor Base: Stir in turmeric, cinnamon, cumin, salt, pepper, and tomato paste. Cook for 1-2 minutes until fragrant.

4. Add Chickpeas & Broth: Add chickpeas, dried limes (or powder), and water or broth. Stir and bring to a simmer.

5. Simmer with Potatoes: Add roasted potatoes, reduce heat to low, cover, and simmer for 10 minutes.

6. Serve: Spoon over fluffy basmati rice. Garnish with fresh herbs or Salad Shirazi.

Notes

Add a splash of lemon juice or pomegranate molasses for extra tang.

For deeper flavor, dissolve a pinch of saffron in warm water and stir it in.

Leftovers keep well refrigerated for up to 4 days.