Recipe – Vegan Saudi Spinach with Chickpeas

This is a very light dinner meal. It only takes 30 minutes to make. I ate this for the first
time a couple of years ago when I was working in Dubai, UAE.
I could not buy baharat spice so I had to make some which only takes a couple of minutes.
This recipe was inspired from the great cook Kurma Dasa

Saudi Spinach with Chickpeas
Saudi Spinach with Chickpeas


3 Tbsp olive oil
1 tsp asafetida powder (hind)
1 cup tomato puree
375g (13 ounces) cooked chickpeas
450g (1 Ib) Spinach leaves, steamed, blanched and chopped
1 tsp salt
1/2 tsp freshly cracked pepper
1 tsp brown sugar
1 tsp baharat (recipe at the bottom of this post)
extra 2 Tbsp olive oil for garnish
1 Tbsp fresh lemon juice for garnish
3 Tbsp freshly chopped parsley for garnish

Heat – oil in a saucepan over moderate heat. Sprinkle asafetida powder

Pour – tomato puree, and cook stirring for 3 minutes until slightly reduced

Fold – the chickpeas into the tomato puree, along with the blanched spinach
the salt, pepper, sugar and baharat

Reduce – the heat and cook for an extra 3 minutes

Serve – hot, garnished with drizzles of olive oil, lemon juice and a sprinkle of
fresh of parsley accompanied with flatbread to mop up the fragrant juices.

Baharat Spice Recipe

Baharat Middle East Spice Mix
Baharat Middle East Spice Mix

1 1/2 Tbsp


2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves

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