Saloona Khudar (Vegetarian Gulf Vegetable Stew with Chickpeas)
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Ingredients
- 400 g tinned chickpeas
- 300 g potatoes, diced
- 2 carrots, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 2 tsp baharat
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 10.8 g
- Carbohydrate
- 37.9 g
- of which sugars
- 8.7 g
- Fat
- 9.8 g
- of which saturates
- 1 g
- Fibre
- 10.7 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the baharat and tinned tomatoes and cook for 3-4 minutes.
- 2
Add the potatoes, carrots and 300ml water, bring to a simmer, cover and cook for 20 minutes until the vegetables are almost tender.
- 3
Stir in the chickpeas and simmer uncovered for 10 minutes until the sauce has thickened.
- 4
Taste and season with salt and pepper.
- 5
Serve with basmati rice or flatbread.
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