Syrian Yakhnat Kousa (Courgette and Chickpea Stew in Tomato Sauce)
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Ingredients
- 3 courgettes
- 400 g tinned chickpeas
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1 tsp ground cumin
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 250 kcal
- Protein
- 10.7 g
- Carbohydrate
- 26.2 g
- of which sugars
- 8.8 g
- Fat
- 10.1 g
- of which saturates
- 1.1 g
- Fibre
- 9.2 g
- Salt
- 0.66 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 cumin.
- 2
Dice the courgettes and add to the pot with the tinned chopped tomatoes and 100ml water.
- 3
Bring to a simmer, cover and cook for 15 minutes until the courgettes are tender.
- 4
Stir in the chickpeas and simmer uncovered for 8-10 minutes until thickened.
- 5
Taste and season with salt and pepper.
- 6
Serve with basmati rice or flatbread.
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