Editorial sample recipeSomalibeginnerVeganVegetarianGluten-FreeDairy-FreeHalal

Somali Xawaash Spiced Chickpea And Spinach Stew

Name: Somali Xawaash Spiced Chickpea And Spinach Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 30 oz canned chickpeas, two 15 oz cans, rinsed and drained; 4 cup fresh baby spinach, packed; 1 medium yellow onion, finely diced; 3 clove garlic, minced; 2 tbsp tomato paste; 1 tbsp xawaash spice blend; 1.5 cup vegetable broth; 2 tbsp olive oil

A wholesome vegetarian stew packed with protein-rich chickpeas simmered in a spiced tomato base and finished with tender spinach.

Prep: 10 min
Cook: 20 min
Total: 30 min

AI-generated illustration of Somali Xawaash Spiced Chickpea And Spinach Stew

AI illustration

Technique to learn

Paste Blooming

Frying tomato paste and spices in fat to deepen savory notes prior to liquid additions.

Instructions

Step 1: Heat olive oil in a saucepan over medium heat.
Step 2: Add diced yellow onion and cook until golden brown, about 6 minutes.
Step 3: Stir in minced garlic and tomato paste, cooking continuously for 2 minutes to caramelize the paste.

Step 4: Add the xawaash spice blend and stir for 30 seconds until fragrant.

Step 5: Pour in vegetable broth and chickpeas; bring to a gentle simmer for 12 minutes uncovered.

Step 6: Stir in fresh baby spinach until wilted, about 2 minutes, season with salt, and serve warm.

Cooking tips

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.

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