Lebanese Chickpea Stew with Za'atar
If you're craving something cozy, flavorful, and packed with wholesome ingredients, this Lebanese Chickpea Stew with Zaatar is the perfect dish to satisfy your taste buds. With the warmth of Middle Eastern spices and the earthy richness of zaatar, this vegan stew delivers an incredible depth of flavor. It's hearty enough for a weeknight dinner, yet light enough to leave you feeling energized. The medley of chickpeas, bell peppers, spinach, and a simple yet bold spice mix creates an unforgettable combination. Whether you're familiar with Lebanese food or trying it for the first time, this comforting dish is guaranteed to bring joy to your table.
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoon olive oil
- 1 bell pepper diced
- 2 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon miso paste optional
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 tablespoon zaatar spice blend
- 1 large handful of spinach or leafy greens
- Pinch of salt and black pepper to taste
- Red pepper flakes to taste (optional)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and cook until softened and golden brown, about 5-7 minutes. Stir occasionally to prevent burning.
- Add garlic and bell pepper: Stir in the garlic and bell peppers, cooking for another 3-4 minutes until the peppers soften.
- Incorporate the tomato paste: Add tomato paste and miso (if using), stirring until everything is well combined. Let the mixture cook for 2-3 minutes to allow the paste to deepen in flavor.
- Add broth and spices: Pour in the vegetable broth, and add the bay leaf, ground cumin, and zaatar. Season with salt and black pepper. Give it a good stir and bring the stew to a simmer.
- Add chickpeas and spinach: Add the chickpeas and spinach, stirring to combine. Cover the pot and let it simmer on low heat for 15-20 minutes to allow the flavors to meld together.
- Final touches: Taste and adjust seasoning if needed. If you like a bit more heat, add red pepper flakes. Serve in shallow bowls, drizzled with a bit of olive oil, and accompanied by crusty bread or pita.