Kale and Chickpea Stew With Labneh and Hazelnut Dukkah
Ingredients
- Kale and Chickpea Stew
- With Labneh and Hazelnut Dukkah
- 1 large onion cut in half lengthwise and sliced
- 3 Tbsp olive oil
- 2 Tbsp garam masala
- 1 large carrot peeled and chopped
- 6 cloves garlic minced
- 1/4 lemon thinly sliced
- 1 tsp kosher salt
- 1 19- oz can chickpeas including liquid
- 1 bunch of kale—about four cups chopped
- 1/2 cup dried apricots chopped to the size of raisins
- 2 tsp white wine vinegar
- Chopped fresh basil cilantro or parsley
- Labneh Lebanese Yogurt Cheese
- 3 cups plain full-fat yogurt
- 1/2 tsp salt
Instructions
- Heat olive oil in a large frying pan over medium heat until simmering. Add onion and sauté until soft, about 5 to 7 minutes, stirring occasionally.
- Add garam masala and stir until onions are evenly coated. Add carrot, garlic, lemon and salt. Stir and cook for another 5 minutes.
- Pour chickpeas and liquid into the pan and bring to a simmer.
- Add kale, stirring it in thoroughly, cover and cook for about 5 to 7 minutes until kale is cooked.
- Stir in apricots and vinegar, cover and cook for another 5 minutes to allow flavours to blend.
- To serve, spoon stew onto a platter, add dollops of labneh and scatter a liberal amount of dukkah over top, followed by fresh herbs. At the table, pass bowls of extra labneh and dukkah. Some pita or flatbread would be great, too.
Labneh (Lebanese Yogurt Cheese)
- Mix the salt and yogurt together. Line a colander or a strainer with a piece of cheesecloth large enough to overhang the sides and set it over a bowl.
- Pour the yogurt into the cheesecloth and fold the ends over top. Leave in the fridge for 8 to 12 hours. The whey* will drain out of the yogurt, leaving a thick, creamy and slightly sharp cheese.
- Transfer the cheese to a bowl, cover and refrigerate. Will keep for up to 2 weeks.