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Stewed Chickpeas with Sumac Labneh

Stewed Chickpeas with Sumac Labneh

Roasted vegetables and chickpeas are stewed for hours and served with grilled pita, and a dollop of sumac laced labneh. Feel free to add or substitute you favorite vegetables to create this unique Middle Eastern-inspired stewed vegetable dish.

Made with

  • Gold Label Low Sodium Vegetable Base

Chef's Tip

  • Feel free to to heat up large quantaties of the stew for holding on the hot line's steam wells so that the team can quickly serve up many orders at once.
  • Labneh is a tart, tannic yet rich addition to any dish especially Middle Eastern and African inspired dishes. This recipe also works with your favorite thick Greek yogurt.

What You'll Need

Yield: 1.5 Gallons

Qty Ingredient
10 oz. Stewed Chickpeas (sub-recipe) 
1 T. Sumac Labneh (sub-recipe) 
1 ea. Pita, 10", grilled, cut in wedges 
   
  Stewed Chickpeas (sub-recipe)
1/4 c. Oil, olive, extra-virgin
1 c. Onions, Spanish, medium dice
1 c. Celery, medium dice
1/2 c. Carrots, medium dice
1/2 c. Peppers, bell, 
1 T. Garlic, fresh, minced
1 g. Water, cool, tap
1 lb. Custom Culinary® Gold Label Low Sodium Vegetable Base
8 c. Tomatoes, canned, crushed
1 T. Thyme, leaves, fresh
1 T. Sumac
4 c. Chickpeas, cooked, canned, drained
1 c. Squash, Summer, medium diced
1 c. Squash, zucchini, medium diced
1 c. Eggplant, peeled, medium diced
1/2 c. Parsley, Italian, flat leaf, chopped, finely
   
  Sumac Labneh (sub-recipe)
1 c. Labneh (or substitute Greek Yougurt)
1/4 c. Sumac
1 t. Salt, kosher

Preparation

Stewed Chickpeas with Sumac Labneh
  1. Bring the Stewed Chickpeas up to a boil over medium high heat
  2. Pour into your desired service ware and top with sumac yogurt.
  3. Serve with grilled pita for dipping on the side.
Sumac Labneh (sub-recipe)
  1. To prepare Sumac labneh mix all the ingredients together.
  2. Transfer to a plastic storage container with lid for service time.
  3. Allow to chill for at least 2 hours.
Stewed Chickpeas (sub-recipe)
  1. Preheat a large stockpot over medium heat for 1-2 minutes.
  2. Add oil. 1 minute later, add mirepoix and peppers.
  3. Sweat over high heat until the onions begin to caramelize.
  4. Maybe 5-10 minutes of cooking.
  5. Add garlic and cook for 1-2 minutes.
  6. Add, water, garlic, vegetable base, tomatoes, thyme and sumac.
  7. Bring to a boil and lower to simmer. Cook over low heat for 1 hour
  8. After an hour add the chickpeas, squashes, eggplant.
  9. Simmer for another 30-45 minutes and add the parsley.