Dairy-Free Emirati Spiced Chickpea Stew (Balaleet without Egg)

Ingredients

• 2 cups Cooked chickpeas
• 1 medium Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 1 inch Ginger
• 4 cups Vegetable broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 1 small Cinnamon stick
• 3 Cardamom pods
• 0.25 tsp Saffron threads
• 1 tsp Rose water
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped

Instructions

1. 1Dice the onion and tomatoes.
2. 2Mince the garlic and ginger.
3. 3Heat olive oil in a large pot over medium heat.
4. 4Add the diced onion and sauté until golden brown.
5. 5Add minced garlic and ginger and sauté for another minute until fragrant.
6. 6Add the diced tomatoes and tomato paste. Cook until they soften and release their juices.
7. 7Add the cooked chickpeas, vegetable broth, cumin powder, coriander powder, turmeric powder, cinnamon stick, cardamom pods, saffron threads, salt, and black pepper. Bring to a boil.
8. 8Reduce heat, cover, and simmer for 30 minutes, allowing the flavors to meld together.
9. 9Stir in the rose water.
10. 10Remove the cinnamon stick and cardamom pods before serving.
11. 11Garnish with fresh cilantro and serve hot with khubz.

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