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
