Lebanese Chickpea Stew with Sweet Spices (Yakhnet Hummus)
This Lebanese chickpea stew, called Yakhnet Hummus, is a comforting dish that smells of sweet spices and the Levantine sun. You'll love its creamy texture and hints of cinnamon and cumin. It's a great example of Lebanese cuisine, rich in vegetarian stews. If you're wondering what typical Lebanese dishes are, this kind of stew pairs perfectly with a varied mezze. And for a traditional fattoush salad, don't forget the crispy pita bread pieces!
Ingredients
- Dried chickpeas250 g
- Onion1 large
- Garlic3 cloves
- Fresh tomatoes4
- Tomato paste2 tablespoons
- Ground coriander1 teaspoon
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Ground cinnamon1/2 teaspoon
- Olive oil3 tablespoons
- Vegetable broth500 ml
- Salt and pepperto taste
- Fresh parsleyfor garnish
Instructions
- 1
Soak the chickpeas in cold water for at least 8 hours or overnight. Drain and rinse.
- 2
In a large pot, heat the olive oil and sauté the chopped onion and minced garlic until translucent.
- 3
Add the peeled and chopped tomatoes, tomato paste, all the spices (coriander, cumin, paprika, cinnamon), salt and pepper. Let simmer for 5 minutes.
- 4
Stir in the drained chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer covered for about 40 minutes, until the chickpeas are tender.
- 5
Adjust seasoning. Serve hot, sprinkled with chopped fresh parsley, with Lebanese bread or rice.
- 6
For a thicker stew, mash some chickpeas during cooking.
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