Lablabi: Middle Eastern Chickpea Stew

Lablabi is a Classic Middle Eastern chickpea stew, with a peppery kick from either mustard greens or turnip greens. This healthy, vegan, fat-free recipe brings healthy, light spring flavor.  Enjoy with toasted whole wheat pita or keep it gluten-free with brown rice crackers.

MEDIUM         Servings: 4       Ready In: 60 minutes

Lablabi Middle Eastern Chickpea Stew - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Soup Recipe with Turnip Greens

Lablabi Middle Eastern Chickpea Stew - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Soup Recipe with Turnip Greens

Chef's Tip: Cumin and Coriander Spices are oil-free sauteed for a few minutes to toast the spices and bring out natural, healthy, fat-free flavor

Chef's Tip: Cumin and Coriander Spices are oil-free sauteed for a few minutes to toast the spices and bring out natural, healthy, fat-free flavor

Chef's Tip: Turnip greens add a spicy kick and beautiful color to this healthy vegetarian recipe.  You can also use mustard greens or arugula.  For milder flavor, substitute with spinach or kale

Chef's Tip: Turnip greens add a spicy kick and beautiful color to this healthy vegetarian recipe.  You can also use mustard greens or arugula.  For milder flavor, substitute with spinach or kale

Ingredients

1 cup dry chickpeas, soaked overnight (or 3 cups cooked)
1 medium onion
1 small sweet pepper
1 tsp. cumin
1 tsp. coriander
2 cloves garlic
2 bay leaves
6 cup water (or vegetable stock)
1 bunch turnip greens
1/2 tsp salt
1 lemon


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Lablabi Middle Eastern Chickpea Stew - Healthy, Plant-Based, Gluten-Free, Oil-Free Vegan Soup Recipe with Turnip Greens

Procedure

Gather ingredients
Soak chickpeas for at least 6 hours, or overnight. 

To cook the chickpeas: Drain and rinse soaked chickpeas. If using canned, simply drain and rinse the canned chickpeas.  
Peel and dice the onion. Seed and dice the pepper. 
In a medium pot, combine the onion, pepper, cumin, and coriander. 
Cover and saute 3-4 minutes over medium heat. 
Once spices are aromatic and onions start to stick to the pan, you're ready. 
Add the chickpeas, water, bay leaves, and garlic. 
Cover, bring to a boil, and then reduce to a simmer. 
Simmer for about 45-60 minutes, until chickpeas are tender. 

To finish the soup: Strip the turnip greens from their stems. Discard the stems. Chop the turnip greens into bite-sized pieces. 
When chickpeas are tender, add the turnip greens. Cover and cook just a few minutes, until the greens wilt.
Turn off the heat. Zest the lemon and add to the soup, along with the salt. Taste to adjust seasoning

Remove the bay leaves and serve with fresh lemon wedges or red chili paste.
 

Chef's Tips: You can also use canned chickpeas (2 cans). The flavor won't be as good, but your cooking time will only be about 15 minutes.  You can also substitute mustard greens for the turnip greens

Yield: 10 cups


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/6 recipe, about 1 1/2 cups)

Calories 158.34
Calories From Fat (13%) 20.1
% Daily Value
Total Fat 2.43g 4%
Saturated Fat 0.28g 1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 233.62mg 10%
Potassium 553.05mg 16%
Total Carbohydrates 29.39g 10%
Fiber 9.21g 37%
Sugar 5.41g
Protein 7.99g 16%
Calcium 62.99mg 6%
Iron 159.97mg 889%
Vitamin A 6794.43IU 136%
Vitamin C 13.86mg 23


Curly kale tends to be a sturdier, heartier vegetable than the slightly-sweeter, more tender Lacinato Kale. Plant-Based Chef Katie Simmons shares her tips on how to use the two types in different recipes. Tons of kale recipes at: www.plants-rule.com