Gheymeh stew with chickpeas

This is gheymeh for nights you skipped soaking split peas. Canned chickpeas stand in for the legumes, and Hotikara gheymeh seasoning brings the dried lime and spice mix in one spoon. Diced tomatoes in juice give color and tang. Brown meat if you have it; otherwise beef stock powder still builds a deep gravy. A spoon of Tukas hot pepper paste at the end adds gentle heat.

1. 01

   Cook the onion in oil over medium heat until golden and soft.

2. 02

   Add meat or mushrooms if using and brown 5–7 minutes.

3. 03

   Stir in the gheymeh seasoning and beef stock for 30 seconds so they bloom.

4. 04

   Add diced tomatoes, chickpeas and hot water; stir in pepper paste if you want heat.

5. 05

   Simmer partly covered 20–25 minutes until the stew is thick and even.

6. 06

   Taste; the seasoning is often salty enough. Serve hot with plain rice.