Middle Eastern Recipes > Vegetarian > Tabikha B'salk >
Tabikha B'salk
Moroccan vegetarian stew
1/2 LB dry, black-eyed or white beans, soaked overnight
2 TBS peanut oil
1 small onion, chopped
1/2 tsp. hot chili powder
1/2 tsp. ginger
1/2 tsp. salt
1 TBS tomato paste
2 C vegetable broth or stock
1/2 LB fresh chard or spinach, stemmed & chopped
1 TBS peanut butter
Hot-cooked white rice (for serving; optional)
Rinse and pick through beans. Place beans in a cooking pot; cover with water and allow to soak overnight. Next day, drain beans and return to cooking pot; cover with water and bring to a boil. Reduce heat to simmer and cook for about one hour or until beans are tender. Heat peanut oil in a large skillet; add onions and cook for about five minutes. Add chili powder, ginger, salt and tomato paste. Mix well; simmer for about five minutes. Add beans, 1-1/2 C vegetable stock and fresh chard or spinach. In a bowl, mix peanut butter with remaining stock; stir to form a smooth paste and add to stew. Simmer for about ten minutes or until sauce thickens.
Suggestion: Serve stew over a bed of hot-cooked white rice.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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