Yemeni Chickpea Stew recipe

 

Yemeni Chickpea Stew recipe

You can find many chickpea recipes on this blog, but this recipe for Yemeni chickpea stew is going to become a favourite, it's finished by adding some chickpeas that have been blended and then hot butter flavoured with chilli powder is drizzled over the dish. The blended chickpeas seem to balance the flavour and the butter adds a touch of sweetness somehow.

The dish is easy to make first fry two onions in a little oil until really caramalised then add two crushed cloves of garlic and a fresh chilli to taste. Then add the spices, 1 tsp turmeric, 1 tsp chilli powder, 1 tsp cumin powder, fry for a minute then add a tin of chopped toms, add some water and simmer for ten minutes.

Drain and wash your tinned chickpeas (2 Tins) and add 3/4 of them, set to simmer for fifteen minutes, then using a stick blender, blend the remainder and add. Simmer for five minutes more, then check for seasoning and add salt now.

To make your butter and chilli simply melt a knob of butter on a high heat in a frying pan, add a half tsp of chilli powder, swirl round, the butter can go brown, this only takes seconds and then drizzle over the top of the chickpea stew, decorate with fresh coriander if you have some.

Enjoy