Speed Sabzi (Vegan Ghormeh Sabzi)

Ghormeh Sabzi is a well-loved Irani herb stew. This vegan version is loaded with black eyed peas rather than beef or lamb.

Hajji Bektash Veli, my favorite thirteenth century Iranian mystic believed, as I do, that divine spirit, universal life force exists in all things natural — just not in plain sight. “For one who has perception/A mere sign is enough./For one who does not heed,/A thousand explanations/Are not enough.”

Magic begins with awareness. All you have to do is pay attention and enjoy this feast of natural enchantment. You literally take the magic in, along with plant-rich foods that heal the planet and nourish you to your very core (and honey, your core needs nourishing, I’ve seen it). 

Vegan Ghormeh Sabzi

This is a quick, easy, vegan version of ghormeh sabzi. The origins of this beloved dish date back almost as far as Hajji Bektash Veli, back when Iran and Iraq were one magical place known as Persia. It’s herb-rich, soothing, nourishing and deeply satisfying even without the chunks of lamb or beef it traditionally contained, provides a nice relief to sheep and cows, as well.

You’ll want a crusty whole grain loaf with this to sop up every magical drop.

Speed Sabzi (Vegan Ghormeh Sabzi)

This popular Iranian herb stew is made without the traditional lamb or beef shoulder.

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Course: Main Course

Cuisine: Iranian

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 onion chopped
• pinch red pepper flakes
• 1 dried lime optional but very nice
• 2 ripe tomatoes chopped (or 1 15-ounce can chopped tomatoes)
• 3 cups cooked black eyed peas
• 1 bountiful bunch fresh spinach coarsely chopped (or, okay, you can use 10 ounces, frozen, thawed and squeezed dry)
• 1/2 teaspoon turmeric
• 1 handful fresh dill chopped fine (about 2 tablespoons)
• 1 teaspoon sumac or 2 teaspoons fresh lemon juice
• 1 handful cilantro chopped fine (about 2 tablespoons)
• sea salt and fresh ground pepper to taste

Method

 

1. In a large soup pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic and pepper flakes. Stir to coat and reduce heat to medium. Saute vegetables, stirring occasionally, until soft, golden and fragrant, about 15 minutes.
2. Add black-eyed peas, then add spinach and stir until wilted, about 5 minutes.
3. Drop in dried lime. Stir in diced tomatoes, chopped dill, turmeric and sumac or lemon juice. Cover and reduce heat to low. Simmer for another 15 minutes or until all ingredients are tender and tender towards each, all becoming one. Finish with chopped cilantro. Season generously with sea salt and freshly ground pepper. Serve and enjoy.

Notes

Serves 4 to 6. Keeps covered and refrigerated very nicely for several days. You can even freeze it.

Love Black Eyed Peas? Try These Recipes:

• Black Eyed Peas with Fennel and Kale
• BEP and Okra Stew
• Hopping John

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