A nutritious, 100% plant-based, fragrant, smokey, and delicious stew flavored with a mix of warm herbs and spices from the middle east. Though I made this delicious one-pot quick and easy dinner all for myself, it is s just the thing to share among your loved ones.

Since my hubby had to move to the capital for work and many friends are living on their own relying on takeaway or other crappy food, I decided to make a big pot and share my leftovers among my loved ones.

Also, my freezer is getting quite full with these yummy plant-based stews as I just hate cooking for just one person lol. My pots are too big for that anyway haha. Plus it is easy these days to have a variety of home-cooked nutritious frozen meals in the freezer.

Running my own business, doing all the household chores and trying to keep up with my little on-the-side online business and steemit takes a lot of my time. Sometimes I wish I didn't need that much sleep or that a day contained more than 24 hours hehe….

And of course every day I also try to find some time to exercise and have some me or relax time. This can be anything from going to a friend’s place, watching a series or movie, reading a book or spend some more time with my beloved furry friend, Ryuk.

Enough chitchat and let’s start talking food.

SPICY MIDDLE-EASTERN CHICKPEA STEW 🥘

Let me introduce you to one of my new favorite spice mixes - Middle Eastern Baharat Spice

Though the word Baharat means spice in Arabic, typically it is a blend of several spices used in Middle Eastern cuisine. This mix can vary geographically, so I have tried a few different recipes and will share with you the one I always come back too.

Most recipes I have found and tried usually contained the following spices: black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon.

Baharat spice mix can be used to flavor stews (works quite well in lentil, pilaf or chickpea stews), it can also be used as a condiment in soups or as the base of a marinade.

INGREDIENTS (SERVES 4)

1 cup onion, chopped
3 cloves of garlic, minced
1½ zucchini, chopped
1½ bell pepper, chopped
1½ carrot, chopped
1 sweet potato, chopped (I used an orange sweet potato)
5-6 cups tomatoes, chopped
Baharat spice mix to taste (recipe see below)
¾ tsp Himalayan pink salt
Chili powder to taste (optional)
1½ to 2 cups cooked chickpeas
2 big handfuls of spinach, roughly chopped
1 cup water
Fresh chives (optional garnish)

Baharat spice mix

4 tbsp smoked paprika
4 tbsp ground cumin
2 tbsp ground black pepper
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1.5 tsp ground cardamom
1.5 tsp ground cloves

Using a blender or pestle and mortar, mix all spices until a homogeneous powder.

FYI: I love my own spice mixes. This recipe makes more than you will need. Store any leftovers in an old empty spice container or any other small plastic or glass container you have.

DIRECTIONS

Cut all veggies and prepare teh spice mix.

Heat cooking oil over medium heat. Saute onion until fragrant, add garlic and cook for a few minutes more. Then stir in the spice mix and cook for 30 seconds while stirring. Make sure you don't let them burn.

Add bell pepper, carrots, and zucchini. Cook for a few minutes before adding the tomatoes, sweet potatoes, and water. Stir well and cook, covered, for 10 to 15 minutes. Uncover and cook for 15 minutes more or until the veggies are soft and most of the liquid has evaporated.