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Stewed Chickpeas with Sumac Labneh

Stewed Chickpeas with Sumac Labneh

Roasted vegetables and chickpeas are stewed for hours and served with grilled pita, and a dollop of sumac laced labneh. Feel free to add or substitute you favorite vegetables to create this unique Middle Eastern-inspired stewed vegetable dish.

What You'll Need

Recipe Ingredients

Yield: 1.5 Gallons

Qty Ingredient
10 oz. Stewed Chickpeas (sub-recipe) 
1 T. Sumac Labneh (sub-recipe) 
1 ea. Pita, 10", grilled, cut in wedges 
  Stewed Chickpeas (sub-recipe)
1/4 c. Oil, olive, extra-virgin
1 c. Onions, Spanish, medium dice
1 c. Celery, medium dice
1/2 c. Carrots, medium dice
1/2 c. Peppers, bell, 
1 T. Garlic, fresh, minced
1 g. Water, cool, tap
1 lb. Custom Culinary® Gold Label Low Sodium Vegetable Base
8 c. Tomatoes, canned, crushed
1 T. Thyme, leaves, fresh
1 T. Sumac
4 c. Chickpeas, cooked, canned, drained
1 c. Squash, Summer, medium diced
1 c. Squash, zucchini, medium diced
1 c. Eggplant, peeled, medium diced
1/2 c. Parsley, Italian, flat leaf, chopped, finely
  Sumac Labneh (sub-recipe)
1 c. Labneh (or substitute Greek Yougurt)
1/4 c. Sumac
1 t. Salt, kosher

Stewed Chickpeas with Sumac Labneh
  1. Bring the Stewed Chickpeas up to a boil over medium high heat
  2. Pour into your desired service ware and top with sumac yogurt.
  3. Serve with grilled pita for dipping on the side.
Sumac Labneh (sub-recipe)
  1. To prepare Sumac labneh mix all the ingredients together.
  2. Transfer to a plastic storage container with lid for service time.
  3. Allow to chill for at least 2 hours.
Stewed Chickpeas (sub-recipe)
  1. Preheat a large stockpot over medium heat for 1-2 minutes.
  2. Add oil. 1 minute later, add mirepoix and peppers.
  3. Sweat over high heat until the onions begin to caramelize.
  4. Maybe 5-10 minutes of cooking.
  5. Add garlic and cook for 1-2 minutes.
  6. Add, water, garlic, vegetable base, tomatoes, thyme and sumac.
  7. Bring to a boil and lower to simmer. Cook over low heat for 1 hour
  8. After an hour add the chickpeas, squashes, eggplant.
  9. Simmer for another 30-45 minutes and add the parsley.