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Ashi sabzi: recipe illustration
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Ashi sabzi

A chickpea and spinach stew with golden onions, deeply flavoured with fresh herbs. A Tajik family dish, served hot with bread, often at dinner or during celebrations.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

400 kcal per serving

Protein
18.5 g
Carbohydrates
40.2 g
of which sugars
8.7 g
Fat
15.2 g
of which saturated fat
1.7 g
Fiber
14 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Drain the soaked chickpeas and cook them in a large pot of water for about 1 hour, until tender. Set aside 500 ml of the cooking liquid.
  2. Heat the oil in a casserole and fry the sliced onions for 10 minutes over medium heat, until a nice amber colour.
  3. Add the crushed garlic, grated tomatoes, cumin and turmeric, then simmer for 5 minutes, stirring.
  4. Sprinkle over the flour, stir for 1 minute, then gradually pour in the reserved cooking liquid while whisking to avoid lumps.
  5. Add the chickpeas, bring to a simmer and cook for 15 minutes.
  6. Add the washed and roughly chopped spinach, along with the chopped herbs. Let the leaves wilt for 5 minutes with the lid on.
  7. Season with salt and pepper, adjust to taste and serve piping hot with flatbread.

Variations and tips

Lighter version. Replace the flour with a spoonful of chickpea purée to thicken without adding fat.

Using what's easy to find. Tinned chickpeas (2 drained tins) can replace dried ones, added directly at step 5.

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Original Ecomely recipe.