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Bahraini Chickpea and Spinach Stew
A hearty and nutritious vegetarian stew featuring tender chickpeas and wilted spinach, seasoned with aromatic spices. This dish is both comforting and healthy, perfect for a light meal served with rice or bread.
🧂 Ingrediënten
- 0.75 cup Dried chickpeas(soaked overnight)
- 2.5 cups Water
- 1 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic cloves(chopped)
- 0.75 lb Potatoes(peeled and cut into chunks)
- 1 Carrot(sliced)
- 1 can Plum tomatoes
- 1 pinch Salt
- 2 tsp Fresh thyme(or 1/2 tsp dried)
- 1 pinch Sugar
- 1 lb Fresh spinach(chopped)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 2 tbsp Fresh mint(chopped, for garnish (optional))
👨🍳 Instructies
- 1
In a pot, bring the water to a boil and add the soaked, drained chickpeas. Cover, reduce heat, and simmer until tender (1.5-2.5 hours).
💡 Pro Tips: Alternatively, use 2 cans of drained and rinsed chickpeas. - 2
In a large pan, heat olive oil over medium heat. Sauté the chopped onion until golden.
⏱️ 8-10 minutes - 3
Add the chopped garlic and stir for about a minute.
⏱️ 1 minute - 4
Add the cooked chickpeas (with their cooking liquid), potatoes, sliced carrot, canned plum tomatoes, salt, thyme, and sugar. Stir to combine.
💡 Pro Tips: If using canned chickpeas, add about 1 cup of water or vegetable broth. - 5
Bring the mixture to a simmer, then reduce the heat, cover, and cook for 45 minutes, or until vegetables are tender. Add more water if the stew becomes too dry.
⏱️ 45 minutes - 6
Stir in the chopped fresh spinach and cook until wilted.
⏱️ 5 minutes - 7
Serve hot, garnished with fresh parsley and mint.
💡 Pro Tips
- ✓This stew is excellent served with crusty bread or plain white rice.
- ✓For a variation, add a pinch of cumin or coriander for extra flavor.
- ✓If fresh spinach is unavailable, frozen chopped spinach can be used; add it directly to the stew and cook until heated through.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a pinch of dried chili flakes for a touch of heat.
- Serve inside pita bread with shredded lettuce or cabbage.
- For a non-vegetarian version, add cooked lamb pieces in the last 15 minutes of cooking.