Stewed Chickpeas with Sumac Labneh
Stewed Chickpeas with Sumac Labneh
Directions
Ladle stewed chickpeas into desired service ware and top with sumac yogurt.
Serve with grilled pita on the side for dipping.
Ingredients
10 oz stewed chickpeas, (see recipe below)
1 tbsp sumac labneh, (see recipe below)
1 ea bread, pita, 10", grilled, cut into wedges
Sumac Labneh
Directions
Combine labneh, sumac and kosher salt.
Transfer to a plastic storage container with lid and allow to chill for at least 2 hours before service time.
Ingredients
1 cup labneh, (or substitute Greek yogurt)
1/4 cup sumac
1 tsp Kosher salt
Stewed Chickpeas
Directions
To prepare stewed chickpeas, preheat a large stockpot over medium heat for 1 to 2 minutes.
Add oil. One minute later, add onion, celery and bell pepper. Sweat over high heat until onions begin to caramelize, approximately 5 to 10 minutes.
Add garlic and cook for 1 to 2 minutes.
Add water, Custom Culinary® Gold Label Low Sodium Vegetable Base, tomatoes, thyme and sumac. Bring to a boil.
Lower to a simmer, then cook over low heat for one hour.
Add chickpeas, summer squash, zucchini and eggplant. Simmer for another 30 to 45 minutes, then add parsley.
Ingredients
1/4 cup oil, olive, extra virgin
1 cup onion(s), Spanish, medium dice
1 cup celery, medium dice
1/2 cup bell peppers , medium dice
1 tbsp minced garlic
1 gal water, cool, tap
1 lb Custom Culinary® Gold Label Low Sodium Vegetable Base
8 cups tomato(es), canned , crushed
1 tbsp thyme leaves, fresh
1 tbsp sumac
4 cups chickpeas, cooked, canned, drained
1 cup summer squash, medium dice
1 cup zucchini, medium dice
1 cup eggplant, peeled, medium dice
1/2 cup Flat leaf Italian parsley, finely chopped
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