Yemeni Chickpea Stew with Hawaij and Fenugreek
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Ingredients
- 800 g tinned chickpeas
- 4 tomatoes, finely chopped
- 20 g fresh fenugreek leaves
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tsp hawaij spice blend
- 2 tbsp vegetable oil
- 200 ml vegetable stock
Nutrition (per serving)
- Calories
- 349 kcal
- Protein
- 16 g
- Carbohydrate
- 39.7 g
- of which sugars
- 5.9 g
- Fat
- 12.2 g
- of which saturates
- 1.2 g
- Fibre
- 14.1 g
- Salt
- 1.60 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 hawaij spice blend and cook for 1 minute.
- 2
Add the tomatoes and cook for 5 minutes until softened, then stir in the chickpeas and vegetable stock.
- 3
Simmer for 15 minutes until thickened.
- 4
Finely chop the fenugreek leaves and stir through.
- 5
Taste and season with salt and pepper.
- 6
Serve with flatbread or rice.
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