Chickpea stew and lentil soup: Imad Alarnab’s recipes for Syrian comfort food
A warm, silky soup and a nourishing and flavourful stew to help get you through the colder weather bowl of creamy red lentil soup feels like pure comfort – warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea stew with aubergine and tahini, which is so nourishing and full of flavour. Tender chickpeas simmer slowly in a rich tomato base until they absorb the sweetness of onions, garlic, and the gentle warmth of cumin. Fried aubergine melts into the stew, and its smoky softness gives each spoonful a lush texture. Continue reading...
A warm, silky soup and a nourishing and flavourful stew to help get you through the colder weather
bowl of creamy red lentil soup feels like pure comfort – warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea stew with aubergine and tahini, which is so nourishing and full of flavour. Tender chickpeas simmer slowly in a rich tomato base until they absorb the sweetness of onions, garlic, and the gentle warmth of cumin. Fried aubergine melts into the stew, and its smoky softness gives each spoonful a lush texture.
Continue reading...