Does such a thing exist? I'm not sure, but it is delicious. Lebanese food is one of my favorites. Fragrant and spicy with a touch of sweetness? Can't really go wrong there. This stew is nice and hearty which is perfect seeing as New York refuses to give in to spring and it's still freezing here.
Ingredients
(serves six)
For the Stew
2 tablespoons olive oil
1 large red onion, diced
3 cloves garlic, minced
1 inch fresh ginger root, minced
1 tablespoon Lebanese spice mix (see below)
1/2 teaspoon paprika
1 teaspoon salt
1 large leek, rinsed well and chopped into 1/2-inch pieces
1 15-ounce can chickpeas, rinsed thoroughly
4 carrots, chopped into one-inch chunks
8 baby new potatoes cut into quarters (leave the skin on)
1 1/2 cups canned chopped tomatoes
4 cups vegetable broth
Juice of one lime
Handful chopped parsley
Non-dairy yogurt for serving (optional)
For the Lebanese 7 Spice Mix
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Method
First make the spice mix. Just combine all seven ground spices and mix until incorporated. You'll be using one tablespoon for this recipe. Save the rest for another cooking adventure.
In a large stockpot, heat oil over medium flame and sauté onion until soft, about 8 minutes. A ginger root and garlic and sauté for two more minutes.
Add one tablespoon of the spice mixture, along with the paprika and salt and stir until everything is well coated and the spices are fragrant.
Toss in chickpeas, leeks, carrots and potatoes. Sauté one more minute and add tomatoes and broth to de-glaze the pot.
Turn the heat up and bring to a boil. Once boiling, cover and lower heat to simmer for twenty minutes.
After twenty minutes, uncover the pot, and simmer for an additional twenty minutes.
Stir in lime juice and parsley. Taste and adjust salt/lime/pepper.
It would be nice to serve this with a dollop of non-dairy yogurt and a hunk of flat bread, but that's up to you.