PALESTINIAN SPINACH,CHICK-PEA STEW (SABANEKH BIL HUMMUS)
A soothing stew with garlic, all-spice, cumin, coriander, this bright lemony-tasting dish is great for comfort. Tastes better hours after it’s made. Serve with rice or crusty bread.
Need:
- Medium Pot
- Small Skillet
- Mortar and Pestle
Serves 4
Prep time – 1 hour
Ingredients:
- 1⁄4 cup extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped (2 cups)
- 1 1⁄2 tsp cumin seeds
- 1 1⁄2 tsp coriander seeds
- 4 medium garlic cloves, coarsely crushed with mortar and pestle
- 1⁄2 tsp ground all-spice
- 1⁄2 tsp freshly ground black pepper
- 1⁄4 tsp freshly grated nutmeg
- 1 tsp salt
- Two 15.5-oz cans of chickpeas, drained, rinsed
- 2 1⁄4 cups vegetable stock
- 1 lb fresh baby spinach, coarsely chopped
- 1⁄4 cup fresh lemon juice
- Crusty bread or white rice
Instructions:
- In a pot over medium heat, add 2 tbsp olive oil. Once hot, add onion and cook, stirring occasionally until softened, slightly translucent (10–12 minutes)
- Set a small skillet over medium heat. Add cumin, coriander seeds and toast, stirring constantly until spices are aromatic, slightly browned (60 seconds)
- Transfer seeds to a clean, dry mortar and pestle
- When spices are cool, grind with the pestle, transfer to the pot of onions
- Add garlic, all-spice, black pepper, nutmeg, continue cooking until garlic is fragrant but not caramelised (2–3 minutes)
- Add chickpeas and stock, bring to boil, then lower heat to maintain a strong simmer
- Cover, cook until chickpeas are plump, very tender (30–35 minutes)
- Stir in spinach
- Add lemon juice, salt, 2 tbps olive oil. Cook for 10 minutes, adjust seasoning
- Serve hot with crusty bread or white rice
Enjoy…