Fermented Beetroot and Chickpea Stew

Middle Eastern · Winter · 90 min · Serves 4 · By Lesapor Test Kitchen

This hearty Middle Eastern-inspired stew combines earthy beetroot with creamy chickpeas, balanced by the tang of fermented vegetables. It's the perfect winter comfort food, yet healthy and packed with nutrients. This recipe brings together fermentation and pickling, adding depth and complexity to the dish.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 3 medium beetroots, peeled and diced
• 400 grams canned chickpeas, drained and rinsed
• 1 cup fermented vegetables, chopped (such as sauerkraut or kimchi)
• 4 cups vegetable stock
• 2 tablespoons tomato paste
• Flaky sea salt, to taste
• Black pepper, freshly ground, to taste
• Fresh parsley, chopped, for garnish

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for another 2 minutes until fragrant.
3. Stir in the diced beetroots and cook for 5 minutes, allowing them to begin softening.
4. Add the drained chickpeas, fermented vegetables, vegetable stock, and tomato paste. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 30 to 40 minutes, or until the beetroots are tender.
6. Season with flaky sea salt and freshly ground black pepper to taste.
7. Serve hot, garnished with fresh parsley.