Discover the vibrant flavors of Gaza with this sumac and chard stew, a nourishing dish that celebrates Palestinian culinary traditions. This stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to a month.
Begin by washing the chard leaves thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Stir in the sumac, salt, and black pepper. Cook for an additional minute to release the spices' aromas.
Add the chopped chard leaves to the pot, stirring to combine with the onion and spices. Sauté for about 3-4 minutes until the leaves start to wilt.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
In a separate bowl, mix the tahini with the lemon juice and a little water to create a smooth sauce. Adjust the consistency with more water if needed.
Once the stew has simmered, stir in the tahini mixture and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
Remove from heat and garnish with fresh parsley before serving.
This stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to a month.
0 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.