Speed Sabzi (Vegan Ghormeh Sabzi)
This popular Iranian herb stew is made without the traditional lamb or beef shoulder.
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
Instructions
- 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.
- Add black-eyed peas, then add spinach and stir until wilted, about 5 minutes.
- 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.