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.
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
- Heat some olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Stir in the ground cumin, ground coriander, and turmeric, and cook for another minute to toast the spices.
- 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.
- Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
- Season the stew with salt and pepper to taste.
- 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