Emirati Spiced Chickpea Stew

Ingredients

• 2 cups Chickpeas (canned or cooked)
• 1 medium Onion, chopped
• 2 medium Tomatoes, diced
• 4 cups Spinach, chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1.5 tbsp Emirati spice mix (Baharat)
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.25 cup Cilantro, chopped
• 2 tbsp Vegetable oil
• 4 cups Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil and let it warm for 1 minute.
2. 2Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and looks slightly see-through.
3. 3Add the 3 cloves of minced garlic and the 1 teaspoon of grated ginger to the pot. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the 2 medium diced tomatoes and the 4 cups of chopped spinach to the pot. Stir everything together until the spinach begins to wilt, about 2 to 3 minutes.
5. 5Stir in the 1.5 tablespoons of Emirati spice mix, the 0.5 teaspoon of turmeric powder, and the 0.5 teaspoon of cumin powder. Cook for 1 minute, stirring constantly, until the spices are fragrant and coat the vegetables.
6. 6Add the 2 cups of chickpeas and the 4 cups of vegetable broth to the pot. Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 30 minutes. The stew should thicken slightly.
7. 7Stir in the 0.25 cup of chopped cilantro.
8. 8Add the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to combine. Taste the stew and add more salt or pepper if needed.

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