Vegan Mulukhiyah
Discover the rich, savory flavors of **Vegan Mulukhiyah**, a plant-based twist on the beloved Middle Eastern classic. This hearty and nutritious stew features tender mulukhiyah leaves simmered in a fragrant vegetable broth infused with garlic, onion, cumin, and coriander. Protein-packed chickpeas are added for extra nourishment, while a splash of fresh lemon juice brings a bright, tangy finish. Perfectly served over fluffy rice, this recipe is not only vegan and gluten-free but also a delicious way to explore authentic Middle Eastern cuisine in a healthier way. Whether you're seeking a comforting weeknight dinner or looking to impress with a unique dish, this Vegan Mulukhiyah offers wholesome flavor in every bite.
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Recipe Information
Ingredients
- 500 grams Frozen mulukhiyah leaves
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 Large onion
- 4 Garlic cloves
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can (400g) Cooked chickpeas
- 2 tablespoons Fresh lemon juice
- 2 cups Rice (optional, for serving)
- 4 cups Water (for rice, optional)
Instructions
If serving with rice, start by rinsing the rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil, add a pinch of salt, and then add the rice. Allow it to boil for 2 minutes, then reduce heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Remove from heat and let it sit covered while you prepare the Mulukhiyah.
Finely chop the onion. Peel and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for an additional 2 minutes, until fragrant.
Stir in the ground coriander and cumin, allowing them to bloom in the oil for about 1 minute.
Add the vegetable broth to the pot and bring it to a gentle simmer.
Add the frozen mulukhiyah leaves directly to the simmering broth. Stir occasionally until the leaves are fully defrosted and well incorporated, about 10 minutes.
Add the cooked chickpeas (rinsed and drained if using canned) to the pot. Season the stew with salt and black pepper.
Allow the mixture to simmer gently on low heat for another 15-20 minutes, until the mulukhiyah is tender, and the flavors meld together.
Stir in the fresh lemon juice just before serving to brighten the flavor.
Serve the vegan Mulukhiyah hot, over the cooked rice (if using), and garnish with additional lemon wedges if desired.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 41.1 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1468 mg | 113% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 5639 mg | 120% | |
*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.
