Palestinian Spinach and Chickpea Stew (Sabanekh Bil Hummus)

saveur.com

Pete

Time: 1 hour, 10 minutes

Ingredients

1⁄4 cup extra-virgin olive oil, divided

1 medium yellow onion, finely chopped (2 cups)

1 1⁄2 tsp. cumin seeds

1 1⁄2 tsp. coriander seeds

4 medium garlic cloves, coarsely crushed with mortar and pestle

1⁄2 tsp. ground allspice

1⁄2 tsp. freshly ground black pepper

1⁄4 tsp. freshly grated nutmeg

1 tsp. kosher salt, plus more as needed

Two 15.5-oz. cans of chickpeas, drained and rinsed

2 1⁄4 cups vegetable stock

1 lb. fresh baby spinach, coarsely chopped

1⁄4 cup fresh lemon juice, plus more as needed

Crusty bread or white rice, for serving (optional)

Instructions

In a medium pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, 10 to 12 minutes.

Meanwhile, set a small skillet over medium heat. Add the the cumin and coriander seeds and toast, stirring constantly, until the spices are aromatic and slightly browned, 45 to 60 seconds. Transfer the seeds to a clean, dry mortar and pestle and let cool to room temperature.

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