Jkawe

Vegetarian

Lebanese Vegetables

Slow simmered vegetables with cinnamon and cumin create a flavorful, nutritious side dish that the whole family will love. This dish simmers on the stove while you make your meal and is great as leftovers.

  • Prep10 min
  • Cook40 min
  • Total50 min
  • Makes6 servings
  • Calories79
Lebanese Vegetables

Method

  1. 1

    In a large pot heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until soft. Add the garlic and continue to sauté for two minutes.

  2. 2

    Add the remaining ingredients and stir to combine. Turn the heat to low and simmer for 40 minutes with the lid on the pot but slightly tilted so that air can still escape stirring occasionally.

  3. 3

    Add salt and pepper to taste.

  4. 4

    Serve warm as a side dish or over rice.

Notes

Add the garlic after the onion, carrot, and celery have softened rather than at the start, so it doesn't turn bitter from overcooking. Keep the lid slightly tilted while simmering so steam can escape and the sauce thickens properly instead of staying thin. Cut the vegetables into roughly even sizes so everything cooks through at the same rate. You can add whatever vegetables you like to this dish. Other good options include yellow squash, cauliflower, broccoli, or turnips. For a heartier, main dish version, brown ground beef or lamb with the onion at the start. This dish can be served warm, at room temperature, or cold, and goes well over rice, as a side dish, or paired with turkey. Store in the fridge for up to 5 days or freeze for up to 3 months.

Per serving

  • Carbs8 g
  • Protein2 g
  • Fat5 g
  • Fiber2 g

Also filed under

Vegetarian Mediterranean Sides

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