Stewed Chickpeas with Sumac Labneh

Directions

  1. Ladle stewed chickpeas into desired service ware and top with sumac yogurt.
  2. 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

  1. Combine labneh, sumac and kosher salt.
  2. 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

  1. To prepare stewed chickpeas, preheat a large stockpot over medium heat for 1 to 2 minutes.
  2. 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.
  3. Add garlic and cook for 1 to 2 minutes.
  4. Add water, Custom Culinary® Gold Label Low Sodium Vegetable Base, tomatoes, thyme and sumac. Bring to a boil.
  5. Lower to a simmer, then cook over low heat for one hour.
  6. 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