Lebanese Spinach and Chickpea Tagine with Preserved Lemon (Sbanekh w Hummus)
This Lebanese spinach and chickpea tagine is a comforting dish with a Levantine aroma. I love how the preserved lemon brightens the sweetness of spinach and chickpeas, giving it an irresistible citrusy twist. If you're wondering how to make an authentic Lebanese meatless meal, this stew is perfect: it's vegan, high in protein and fiber. It's also a great answer to the question 'what are typical Lebanese dishes?' — alongside mezze and fattoush, this spinach tagine (sbanekh) is a classic family favorite. Are you ready to try this quick and healthy recipe?
Ingredients
- fresh spinach500 g
- cooked chickpeas400 g (drained)
- onion1 medium
- garlic3 cloves
- preserved lemon1
- olive oil3 tbsp
- ground coriander1 tsp
- ground cumin1 tsp
- salt1 tsp
- black pepper½ tsp
- vegetable broth250 ml
Instructions
- 1
Chop the onion and garlic. Sauté in olive oil over medium heat until golden.
- 2
Add the washed and drained spinach, let it wilt for about 5 minutes, stirring.
- 3
Stir in the chickpeas, preserved lemon cut into small dice, spices, and vegetable broth. Mix well.
- 4
Cover and simmer on low heat for 25 minutes, until flavors meld and sauce reduces slightly.
- 5
Adjust seasoning, then serve hot with Lebanese bread or fragrant rice.
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