2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
1 cup water
salt (only if needed since the bouillon cubes will add sufficient salt to the stew)
ground black pepper, 1 tsp
For garnishing
1/3 bunch dill, finely chopped
2-3 tablespoon(s) olive oil
Method:
If you are starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker. If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
From the cooked / canned chickpeas, puree about a cup and put aside.
Heat the 2 tbsp olive oil a pot / pan on medium heat.
To the hot oil, add chopped celery, onions, carrots and garlic and sauté for 8-10 minutes till desired level of softness. Sautéing will mildly caramelize the vegetables and bring out their sweetness.
Instant Pot: If you are using Instant Pot for this recipe, do steps 3 and 4 in the Instant Pot. For step 4, cook on high setting under pressure for 5 minutes. When it’s ready to open, go on to the next step.
To the pan / pot, add the thyme, rosemary, lemon zest, bouillon cube, pepper and sauté for 3-4 minutes.
Add the cooked whole chickpeas, 1 cup water and bring to boil.
Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes. The stew is ready! Taste and add salt only if needed.
When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.
Serves: 4
Notes:
Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!
We tried the original Vitamix recipe a couple of time but were turned off by the taste of raw garlic and onion. We are very happy with this modified recipe where all the vegetables are stir-fried and mostly cooked before blending them.
Cook (steam / grill / sauté) the root vegetable and keep aside
Heat 1 Tbs oil in skillet over medium-high heat. Saute Brussels sprout / mushrooms for 5 minutes, or until beginning to brown. Add bell pepper and sauté for 3 minutes, or until soft and then keep aside
Heat 1 Tbs oil in a large pot over medium – high heat. Add onion and sauté for about 7 minutes, until it becomes brown
Stir in lemongrass, garlic and ginger and sauté for 2-3 minutes
Add soy sauce, 5 cups water and bring to boil
Stir cooked root vegetables, Brussels sprout / mushrooms, bell peppers, cilantro and lime juice into the soup. Season with salt and pepper
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