Shorbet Adas Wa Sabanekh (chickpea And Spinach Stew)

Shorbet Adas wa Sabanekh is a traditional Levantine stew that combines the earthy flavors of chickpeas and the freshness of spinach. This hearty and nutritious dish is perfect for a comforting meal on a cold day.

Shorbet Adas Wa Sabanekh (chickpea And Spinach Stew)

Ingredients

  • 1 cup dried chickpeas, soaked overnight
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • 1 pound fresh spinach, chopped
  • Salt and pepper to taste

Instructions

  1. Heat some olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened.
  2. Stir in the ground cumin, ground coriander, and turmeric, and cook for another minute to toast the spices.
  3. Add the soaked chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the chickpeas are tender.
  4. Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
  5. Season the stew with salt and pepper to taste.
  6. Serve the Shorbet Adas wa Sabanekh hot, with a squeeze of lemon juice if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
40g
Fat
5g

Supplies

Large pot Knife Cutting board Wooden spoon

Tools

Ladle Serving bowls

Serving suggestions

Serve the Shorbet Adas wa Sabanekh with warm pita bread or over a bed of fluffy rice.

Tips & tricks

For a creamier texture, you can blend a portion of the stew before adding the spinach.

Cost

$10