Chickpea Stew And Lentil Soup: Imad Alarnab’s Recipes For Syrian Comfort Food

4 weeks ago

bowl of creamy reddish lentil crockery feels for illustration axenic comfortableness – warm, silky and profoundly satisfying. The lentils navigator down into a smooth, aureate blend, their gentle sweetness enriched by sauteed onions, ail and a touch of spice. A drizzle of dukkah lipid brightens things up, making it cleanable for January. Then, a Levantine chickpea stew pinch aubergine and tahini, which is truthful nourishing and afloat of flavour. Tender chickpeas simmer slow successful a rich | herb guidelines until they sorb nan sweetness of onions, garlic, and nan gentle warmth of cumin. Fried aubergine melts into nan stew, and its steaming softness gives each spoonful a lush texture.

Red lentil crockery pinch dukkah lipid (pictured top)

As nan dukkah lipid mingles pinch nan soup, it releases an earthy aroma: nutty, citrussy and softly spiced. Served pinch a portion of crusty breadstuff and a compression of lemon, this crockery is simply a quiet ceremony of comfort, herb and nan beauty of humble ingredients.

Prep 15 min
Cook 1 hr 5 min
Serves 4-6

125ml extra-virgin oliva oil
125g finely chopped achromatic bulb
125g grated carrot
25g crushed garlic
25g herb paste
4g smoked paprika
1 tsp array brackish
1 pinch cracked achromatic capsicum
4g crushed cumin
4g crushed coriander
250g dried reddish lentils

For nan dukkah oil
30g coriander seeds
80g cumin seeds
30g urfa chilli
Finely grated zest of 1 lemon
120ml rapeseed oil

First, make nan dukkah oil. Dry toast nan coriander seeds, cumin seeds and urfa chilli successful a cookware connected a mean heat, until fragrant. Add nan citrus zest, past transportation to a blender and blend a little, keeping it coarse. Tip nan herb operation into a heavy cookware filled pinch nan oil, bring to a boil, past return disconnected nan power and time off to cool.

For nan soup, put nan lipid successful a saucepan connected a mean heat, adhd nan bulb and carrot, and navigator slow until translucent. Add nan garlic, herb paste and each nan spices, and navigator for 10 minutes more, to merchandise nan aromas.

Tip successful nan lentils, navigator for a minute, past screen pinch 1.2 litres water, bring to a gentle boil and simmer for 30 minutes, aliases until nan lentils are soft.

While nan crockery is hot, blend it pinch a handheld blender until smooth. Serve successful bowls topped pinch a drizzle of nan dukkah oil.

Mnazaleh

The drizzle of creamy tahini astatine nan extremity ties everything together, pinch each wound packed afloat of earthiness and spice. This is simply a simple, soulful crockery that feels rustic and profoundly satisfying.

Prep 15 min
Cook 2 hr 25 min
Serves 4-6

100ml extra-virgin oliva oil
100g thinly sliced reddish onion
4-5 ail cloves, peeled and finely chopped
4-5 red romano peppers, stalks, pith and seeds discarded, soma sliced
5g smoked paprika
5g crushed cumin
1 ping of cracked achromatic capsicum
10g cumin seeds
200g dried chickpeas
400g tin chopped tomatoes
400g ample aubergines, trimmed and trim into chunky cubes
1 litre rapeseed oil, for frying
Salt
20g finely chopped flat-leaf parsley
100g tahini paste

Put nan oliva oil, bulb and ail successful a saucepan and saute connected mean power until nan bulb turns translucent. Add nan reddish peppers, navigator for 3 minutes, past adhd nan spices and navigator for different 5 minutes. Add nan chickpeas, chopped tomatoes and 1.2 litres water, and simmer connected a mean power for astir 2 hours, until nan condiment thickens and nan chickpeas move soft and mellow.

In a 2nd pan, deep-fry nan cubed aubergines successful nan rapeseed lipid until golden, past usage a slotted spoon to transportation them to a sheet lined pinch room towel and time off to drain. Season pinch a pinch of salt.

Once nan condiment has thickened, operation successful nan fried aubergine. Check nan seasoning, past return disconnected nan heat, dress pinch nan chopped parsley and a drizzle of tahini, and serve.