Kidney Bean Tashrib
Warm, hearty, and full of bold Middle Eastern flavors, Kidney Bean Tashrib is a comforting stew perfect for any time of the year. This traditional dish combines tender kidney beans simmered with aromatic spices like cumin, coriander, and paprika in a rich tomato base, all brought together with vegetable broth for a deeply flavorful experience. Served over torn pieces of flatbread or pita, this one-pot meal transforms into a satisfying rustic dish as the bread soaks up the luscious, spiced broth. Quick to prepare in under 45 minutes, this recipe is vegan-friendly and can be elevated with fresh cilantro and a squeeze of lemon for a bright finish. Whether you’re looking for a nourishing weeknight dinner or a cozy meal to share with family, Kidney Bean Tashrib is sure to delight.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 2 15-ounce cans canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 14-ounce can crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces flatbread or pita, torn into pieces
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 wedges fresh lemon wedges (optional, for serving)
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, and paprika, cooking for 1 minute to toast the spices.
Add the drained kidney beans, tomato paste, and crushed tomatoes to the pot. Stir well to combine.
Pour in the vegetable broth, and season with salt and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning as desired.
To serve, place torn pieces of flatbread or pita in individual serving bowls.
Ladle the hot kidney bean stew over the bread, allowing it to soak in the broth.
Garnish with fresh chopped cilantro and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.3 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value 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.
