One day i wanted to make the traditional lebanese “shorabit aadis” ( lentil soup), but we had just eaten lentils the night before, so i decided to make it with garbanzo beans and add some butternut squash. I must say, it was super tasty – even my 18 month old neice couldn’t get enough of it! 😋
1/2 large butternut squash, skinned and cut into 1″ cubes
3 large carrots, peeled and cut into 1″ long peices
1/4 tsp cinnamon
2/3 cup chopped parsley
Salt to taste
8 oz dried garbanzo beans, uncooked
1 bunch kale, any variety will do
1 large white onion
1 cloves garlic, smashed
1 tsp arabic mixed spice (usually I use Lebanese 7 spice, but for this recipe I used a store bought one, which is much more earthy – it was a great compliment to this dish – to make your own, follow this link)
8 cups vegetable broth (i like “imagine low sodium vegetable stock) imagine no chicken broth, kitchen basics unsalted vegetable stock
2 tbsp extra virgin olive oil
NOTE: pressure cooker is used as a normal pot (dutch oven, stock pot) in steps 1-9; no pressure is added until step 10. Just use it over medium heat as a normal pot on the stove. If using an electronic pressure cooker, consult instruction manual.
1. Put evoo in pressure cooker pot and heat til it runs like water when pan is tilted, over medium heat.
2. Add onion, sautee until they begin to show some transparency. Meanwhile, season raw butternut squash with cinnamon and a spinkle of salt.
3. Add garlic to pan and sautee until you can smell garlic coming from pan (30 secs-1 min.).
4. Add approx 1 tsp arabic 7 spice and stir around in pan a few times to mix with onions and garlic.
5. Now, add butternut squash. And sautee for a few mins. (5-10mins)
6. Throw in chopped parsley
7. Add carrots and sautee, giving pan a good stir now and then. Thus will probably take about five minutes.
8. Remove vegetables from pressure cooker.
8. Throw in garbanzos. Spin around in pan for a few seconds to a minute whioe you open your broth.
9. Add broth.
10. Put lid on pressure cooker. Set to level “2” heat. Cook for 40 minutes.
11. Let steam out, make sure pressure is compeltely gone from pressure cooker. Open pressure cooker.
12. Return veggies to cooker. Replace top, cook another 10 mins.
13. Let steam out again. Remove lid and add chopped kale and salt. Cook until kale is tender, approx 10 mins.
Variations: this would also be lovely with potatoes, yams, sweet potatoes. It would work well with pretty much any other tuber (i.e. Taro root, yucca, parsnip, whatever you can find – the tastiest veggies are always those that are organic and in season!). 🙂