Middle Eastern · Dinner
Spiced Vegetable Stew with Flatbread
Vegetable Saltah Everyday
Yemeni weeknight vegetarian saltah of cauliflower, potato, and chickpeas in a hawaij broth, finished with hilbeh fenugreek foam and warm flatbread for scooping.
$
12 minsPrep
28 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
18gFat
68gCarbs
8gSugar
12gFiber
780mgSodium
0mgChol
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Instructions
1
Prep
Dice onion and tomato finely. Cut potato into 1.5cm cubes, break cauliflower into small florets. Grate garlic and chop green chilli. Drain and rinse chickpeas. Soak fenugreek seeds in cold water for 4 hours, then drain. Chop coriander leaves.
2
Saute
Heat olive oil in a heavy 20cm clay or cast-iron pot over medium for 1 minute. Add onion, potato, and cauliflower; cook 6 minutes until onion softens and vegetables colour at edges, stirring occasionally.
3
Toast
Stir in garlic, green chilli, hawaij, cumin, turmeric, and Aleppo pepper; toast for 30 seconds until fragrant. Stir in tomato paste and cook 1 minute, then add diced tomato with 0.5 tsp salt; simmer 3 minutes until oil pools at edges.
4
Simmer
Pour in 700ml hot water and remaining 1.5 tsp salt. Bring to gentle simmer, cover, cook on low 13 minutes until potato yields easily. While stew simmers, blitz drained fenugreek with lemon juice, chilli, garlic, coriander, salt, and 60ml cold water for 2 minutes until foamy.
5
Build
Uncover stew, add chickpeas, simmer uncovered 6 minutes until heated through and broth bubbles actively. Warm flatbread directly over low gas flame for 20 seconds per side until pliable.
6
Finish and plate
Spoon foamy hilbeh in a stripe across the top of the bubbling stew. Scatter coriander over saltah and serve straight in the pot with warm flatbread and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30ml (2 tbsp) extra-virgin olive oil
- 240g (8.5 oz) yellow onion
- 240g (8.5 oz) waxy potato
- 300g (10.6 oz) cauliflower
- 6 garlic cloves
- 4 small green chilli
- 2 tsp hawaij spice mix
- 2 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 tsp Aleppo pepper
- 2 tsp tomato paste
- 300g (10.6 oz) ripe tomato
- 700ml (3 cup) hot water
- 2 tsp fine sea salt
- 360g (12.7 oz) cooked chickpeas
- 20g (0.7 oz) fenugreek seeds
- 10ml (2 tsp) lemon juice
- 20g (small handful) coriander leaves
- 2 flatbread (25cm)