This dish would not be familiar to everyone, the closest thing it would resemble is a large grain couscous. This dish is quite popular in Beirut and always reminds me of my childhood. My mama spent the weekend with me so I asked her to make this dish with me and help me “veganize” it which surprisingly is not very hard at all 🙂
I was able to find the dry moghrabieh and spices in Dubai at the Lifco store which sells Lebanese produce so I was very excited to come home and cook it with my mother! If you are not able to find the spices Ive left a recipe for them at the end of the blog post!
*Go organic where possible with the ingredients
- 6 cups of dry moghrabieh
- 2 cup of cooked chickpeas
- 10 small red onions or 4 big ones cut in slices
- 1 cube organic vegetable stock
- 5 tbsp of moghrabieh spices* amend according to taste
- 2 tbsp Olive Oil
- Himalayan Pink Salt (Optional)
- Start with cooking the moghrabieh as you would pasta, adding in about 4 cups of boiling water to the pot and 1 tbsp of Olive oil and salt
- While the moghrabieh is cooking, start preparing the sauce. Add 1bsp of olive oil to a pan and start cooking the onions until they are brown.Add in 1/2 cup of cooked chickpeas. Once done pour 3 cups of water over them, add vegetable cube and moghrabieh spices. Let them boil for 10-15 minutes.
- Once the moghrabieh is cooked and soft, drain the remaining water and add in 1/2 cup of remaining chickpeas and 1/2 cup of sauce over the moghrabieh.
Once they are done I would leave them each is a pot and when ready to eat, add the moghrabieh to your plate and pour the sauce over it. Super easy!
* If you are unable to find the spices, you can make it at home by mixing 1 1/2 tbsp of ground caraway and 1 tbsp of ground cinnamon, 1 tsp of allspice or seven-spice mix, and salt and white pepper to taste, 1 tsp of cumin (optional).
*If you are using fresh moghrabieh, then it is not necessary to boil the grains. Proceed with the other steps.