| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 2g | 23g |
| sugars | fibre | protein | salt |
| 9g | 8g | 8g | 1g |
Why I Love Saudi Arabian Vegan Zucchini Stew
As someone who grew up savoring Southern flavors and traditions, branching out into global cuisines has always been an exciting culinary adventure for me. My recent discovery and absolute favorite, Vegan Zucchini Stew, hails from the rich and diverse kitchens of Saudi Arabia. This dish is a captivating medley of spices and fresh ingredients that has not only enriched my palette but also brought a touch of exotic flair to my table.
Exotic Flavors Meet Southern Comfort
What I love most about this Vegan Zucchini Stew is how it seamlessly blends the unfamiliar with the familiar. The hearty zucchini, succulent chickpeas, and vibrant tomatoes remind me of the comforting vegetable stews my grandmother used to make back in Charleston, while the cumin, coriander, and turmeric introduce an enticing Middle Eastern twist. This recipe bridges cultures in a bowl, proving that food truly is a universal language.
Much like traditional Gumbo or even a Lowcountry Boil, this stew creates that same warm, satisfying feeling with every bite. The difference lies in the use of fragrant spices typical of Saudi cooking, such as cinnamon and cayenne pepper, which provide warmth and depth, making every spoonful an explosion of flavor.
Inspired by Culinary Masters
For this particular recipe, I drew inspiration from the brilliant flavors often showcased by chef Manal Al Alem, known for her prowess in Middle Eastern cuisine. While browsing through her recipes, I felt an instant connection and curiosity to try my hand at something different from my usual Southern staples.
Chef Manal’s knack for combining humble ingredients with impactful spices not only brought this dish to life in my kitchen but also encouraged me to experiment further with other dishes from the region. You can discover more about her culinary masterpieces here.
Not only is Vegan Zucchini Stew a delightful main course, but it also pairs exceptionally well with a side of fluffy couscous or warm pita bread. For a complete meal experience, you might want to serve it alongside a simple salad of fresh greens and a tangy yogurt dressing to balance the rich flavors of the stew.
So if you’re looking to add a hearty, nutritious, and exotic twist to your recipe repertoire, this Vegan Zucchini Stew is your next must-try. It’s a celebration of vibrant Middle Eastern flavors combined with a comfort-food vibe that’ll make your taste buds dance with joy.
What You’ll Need
- 3 tbsp olive oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 5 medium zucchinis, sliced
- 2 large tomatoes, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, juiced
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onions and sauté until they become translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step Two
Add the sliced zucchinis to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften.
Step Three
Stir in the chopped tomatoes, chickpeas, tomato sauce, and vegetable broth. Bring the mixture to a boil.
Step Four
Once boiling, reduce the heat to a simmer. Add the ground cumin, ground coriander, ground cinnamon, ground turmeric, and optional cayenne pepper. Stir well to combine all the spices.
Step Five
Let the stew simmer for about 20-25 minutes, or until the vegetables are tender and the flavors are well combined. Season with salt and pepper to taste.
Step Six
Just before serving, stir in the chopped fresh parsley, chopped fresh cilantro, and lemon juice. Mix well and serve hot.
