Somali · beginner
Somali Xawaash Spiced Chickpea And Spinach Stew
A wholesome vegetarian stew packed with protein-rich chickpeas simmered in a spiced tomato base and finished with tender spinach.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a saucepan over medium heat.
- 02
Add diced yellow onion and cook until golden brown, about 6 minutes.
- 03
Stir in minced garlic and tomato paste, cooking continuously for 2 minutes to caramelize the paste.
- 04
Add the xawaash spice blend and stir for 30 seconds until fragrant.
- 05
Pour in vegetable broth and chickpeas; bring to a gentle simmer for 12 minutes uncovered.
- 06
Stir in fresh baby spinach until wilted, about 2 minutes, season with salt, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Paste Blooming
Frying tomato paste and spices in fat to deepen savory notes prior to liquid additions.
Notes from the kitchen
- Caramelizing tomato paste directly in oil releases rich umami flavor.
- Lightly mash a third of the chickpeas with a fork for a thicker stew body.
- A squeeze of fresh lemon or lime at serving brightens the deep spices.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
